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I don’t know why, but I forget soba noodles exist in the winter. I know they can be used in delicious soups, but for some reason I only use them to make soba noodle bowls, which always make me think of sunny weather. I’ve been making variations on this soba noodle bowl for a few years, always using what I have on hand combined with a simple dressing to create a soul-satisfying meal that comes together in pretty much no time and is fresh, vibrant, and delicious.
One of the great things about soba noodle bowls is that they’re completely customizable to your tastes. You can easily switch up the flavors and textures, creating a meal you can eat on repeat without ever getting sick of it. Want more leafy greens? Throw them in there. Need protein? Tofu, fish, steak, chicken, pork — it’s all amazing in here. Seriously, whatever you like, add it in. Today’s recipe — chock full of crunchy cucumbers, radishes, and sugar snap peas, bulked up with edamame, and finished with a lot of herbs, creamy avocado, and pickled ginger — is my current favorite, but I’d be lying if I said it’s the only variation I make. It’s really intuitive cooking at its finest, which is my favorite way to cook.
Soba are Japanese noodles made from buckwheat flour, and they have a wonderful nutty taste and chewy texture. This recipe is by no means a traditional way of serving them — just my favorite.
The dressing here really pulls the dish together, and borrows flavors from both gyoza dipping sauce and Vietnamese Nước chấm. The sesame oil and rice vinegar make it super savory, the soy sauce and fish sauce add an umami saltiness, the lime adds brightness, and the sugar balances it all out. As I say with all my sauces, make extra, thank me later.
Like I said, you can pretty much add whatever protein you like here. Crispy tofu is my favorite, though cubed tofu straight out of the package works great. Sliced grilled steak, leftover chicken, some shrimp or quickly seared salmon — whatever tickles you fancy.
Note: recipe videos are posted on my Instagram.
Serves: 2
Cook time: 15 minutes
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