Description

Make ahead noodle bowls that will have you counting down until lunchtime. “Accidentally” vegan, each bowl is full of healthy fat, protein, veggies, and, most importantly, flavor.

Ingredients

Scale

Dressing (makes 1 cup)

1 T lime juice (about half a lime)
1/4 C rice vinegar
1/3 C tamari or soy sauce
Zest of 1 lime (about 1 1/2 tablespoons)
1 inch piece of peeled ginger, grated or finely chopped
2 t agave nectar
1/2 t cayenne pepper
3/4 t kosher or sea salt
2 T olive oil (your best)
2 T toasted sesame oil (such as Trader Joe’s)

Bowl components

8 oz. soba noodles
1/2 T coconut oil
2 medium zucchini, diced 3/4″
1 cucumber, peeled and seeded
1/2 C roughly chopped (not packed) cilantro
1 bunch scallions, thinly sliced (all except the top couple inches of greens)
1 avocado, diced (if making ahead, cut just before eating)
3/4 C frozen shelled edamame, thawed
Sesame seeds (optional)

Instructions

Make the dressing first. Combine all ingredients except both oils in a blender and blend until smooth. With blender running, drizzle in both types of oil until emulsified. Set aside or refrigerate until ready to use.
Bring a large pot of water to a boil, then add soba noodles and cook for about 3 minutes, until just tender. Drain and rinse with cold water. Place noodles in a mixing bowl and toss with 1/2 cup of the dressing, then distribute amongst four serving bowls or storage containers. Heat the coconut oil over medium high in a skillet, then add zucchini. Cook in a single layer, stirring infrequently at first, until mostly browned, about 8 minutes. Halve the cucumber lengthwise and slice thin. Place an equal quantity of zucchini and sliced cucumber over each bowl of noodles and spoon remaining dressing directly over them. Add cilantro, scallions, avocado, and edamame to bowls, mix everything together, and sprinkle with sesame seeds.
If avocado is stored separately, the dressed noodles keep will in the fridge all week and are yummy served cold or room temperature (several of the veggies and cilantro do not heat well).

Notes

The dressing has a bit of kick with a half teaspoon cayenne. If you don’t like a lot of spice, reduce to you liking.

To make this bowl even greener, throw in a handful of finely chopped greens like spinach, kale, or whatever is in season.

Dressing recipe adapted from Otsu recipe in Heidi Swanson‘s Super Natural Cooking.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Main Dish
Cuisine: Asian