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Summer Veggie Soba Noodles

Dinner for one tonight so I'm going extra simple but still healthy (or healthy enough).

Summer Veggie Soba Noodles

Source: Eating Well | Serves: 2 | Time: 20 min

Changes: skipped yellow squash; halved everything but the zucchini; replaced ponzu sauce with coconut aminos


1 medium #zucchini

1/2 cup #corn kernels, fresh or frozen

4 oz soba noodles

2 tbsp coconut aminos

1 tbsp tahini

1 tbsp toasted sesame oil

1/2 tbsp rice vinegar

Pinch of salt

1 cup cherry #tomatoes, halved

Sliced green onion, garnish

Sesame seeds, garnish


Put a large saucepan of water on to boil.

Spiralize zucchini into medium-thick "noodles." Place the vegetable noodles and corn in a large colander.

Cook soba noodles in the boiling water according to package directions. Pour over the vegetables in the colander to drain.

Meanwhile, combine aminos, tahini, oil, vinegar and salt in a medium bowl.

Add the soba and vegetable noodles to the bowl along with tomatoes. Toss to combine. Serve topped with green onion and sesame seeds.

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