5 from 17 votes
Thai Tahini Veggie Soba Noodle Bowls
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Refreshing and cool, light yet satisfying these Thai Veggie Soba Noodle Salad Bowls are slurp-tastically delicious. Ready in 30 minutes or less these quick and easy bowls are perfect for lunch or dinner! 

Course: entree, Salad
Cuisine: Thai
Keyword: bowls, Easy, noodle, quick, soba, tahini, veggie
Servings: 4
Calories: 490 kcal
Ingredients
  • 6 ounces Soba Noodles (about 2 bundles)
  • 1 Cup Purple Cabbage – thinly sliced
  • 2 large Carrots – julienned (about ¾ cup)
  • 1 small Roasted Red Bell Pepper – julienned*
  • ½ Cup Scallions , white and green parts – thinly sliced
  • 1 Jalapeno – seeded & minced
  • 1 Cup Edamame - shelled
  • 3 TBS Fresh Cilantro – roughly chopped
  • 1/3 Cup Peanuts
  • 3 TBS Toasted Sesame Seeds
  • Ginger-Tahini Dressing:
  • 2 TBS Tahini
  • 1 inch Fresh Ginger – peeled and sliced
  • 1 clove Garlic - minced
  • 1 TBS Rice Wine Vinegar
  • 1 TBS Lime Juice
  • 3 TBS Reduced Sodium Soy Sauce
  • ½ tsp Crushed Red Pepper Flakes
  • 3 TBS Agave Nectar
  • 1 TBS Sesame Oil
  • 1 TBS Olive Oil
  • 1/8 tsp Salt
  • Pepper , to taste
  • Optional Serving Suggestion:
  • 2 Cups Rotisserie Chicken
  • Lime Wedges , for garnish
Instructions
  1. Prepare soba noodles according to package directions. When finished, transfer noodles to an ice bath to stop cooking. Drain well and set aside.
  2. Prepare the Dressing: Add all ingredients to the bowl of a food processor. Pulse until smooth and combined. Taste and adjust for seasoning.
  3. For the Salad: In a large bowl mix together all the salad ingredients except for the peanuts and sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.
  4. To Serve: Divide salad between serving plates and garnish with peanuts and sesame seeds. Optional - Top with rotisserie chicken and serve with lime wedges. Serve extra dressing on the side.
Recipe Notes

*Salad can be prepared a day in advanced. Toss with dressing until ready to serve.
*Dressing will keep, covered in the refrigerator for up to 5 days.
*Roasted red bell pepper is optional, can substitute raw red pepper.
*To roast red bell pepper:
1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil.
2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.

*Nutritional information includes everything except optional chicken.

Nutrition Facts
Thai Tahini Veggie Soba Noodle Bowls
Amount Per Serving
Calories 490 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 855mg37%
Potassium 658mg19%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 14g16%
Protein 17g34%
Vitamin A 6445IU129%
Vitamin C 25.3mg31%
Calcium 159mg16%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.