Soba Noodle Buddha Bowl

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Hi everyone! Hoping that your summer has been going well. I’m in the process of trying to plan a small getaway for Alex and I, which will hopefully involve a BEACH! Haha! I need to hear the sound of the waves crashing onto the shore, to smell the sea salt in the air, enjoy the cool breeze, and feel the sun against my caramel skin. 🙂 Ok…ok…! I know! Just being honest. Well until then, I wanted to share this yummy Soba Noodle Buddha Bowl with you all, which is great for anytime of the year.

I’ve served it so many ways in the past, including: with marinated Tofu on top, Salmon, or the addition of  Edamame.  And I enjoy it either warm or cold.

The ingredients are truly up to you, but this is definitely a great start. What makes this bowl pop is truly the sauce, so enjoy and let me know what you think of my Soba Noodle Buddha Bowl! 🙂

Get the Recipe: Soba Noodle Buddha Bowl

Yield: 2 people

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

This yummy Soba Noodle Buddha Bowl is great for anytime of the year. I enjoy eating it by it's lonesome or also topped with baked tofu or salmon, sautéed shrimp or the addition of edamame.

5 from 3 reviews

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Ingredients

For the sauce:

• 2 tablespoons tamari or soy sauce
• ½ tablespoon pure maple grade A syrup or honey
• ½ tablespoon tahini, well stired
• ½ teaspoon toasted sesame oil
• ½ teaspoon Sriracha sauce
• ½ teaspoon dijon mustard or spicy mustard
• ½ teaspoon ginger, finely grated
• 1 clove garlic, finely grated

For the bowl:

• 4 ounces soba noodles, about 1 inch in diameter uncooked and 1 cup cooked
• 1 medium broccoli crown, cut into florets
• 1 large carrot , I used a vegetable julienne peeler
• ½ medium avocado, thinly sliced

Optional toppings:

• 1 scallion, thinly sliced
• toasted sesame seeds

Instructions

• In a small bowl, mix all the ingredients for your sauce together and set aside.
• In a medium pot, cook the soba noodles according to package and use a slotted spoon to remove them and place them in two serving bowls and set aside (I like to drizzle them with a little sesame oil so that they don’t stick together).
• Using the same pot and boiling water, blanch your broccoli florets for about 3 minutes and then remove with a slotted spoon, placing in your bowls with your noodles. Lastly, blanch your carrots, remove, and place in your bowls as well.
• To serve, add your avocado and drizzle a good heaping of your sauce over the top! Shower with scallions and sesame seeds, if using. Grab your fork or chop sticks and dig in!

Notes

Just a note about the sauce...if you typically like a lot of sauce, then I would recommend doubling the quantities. 🙂 

Calories: 450kcal, Carbohydrates: 77g, Protein: 21g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 1626mg, Potassium: 1557mg, Fiber: 13g, Sugar: 11g, Vitamin A: 8046IU, Vitamin C: 281mg, Calcium: 203mg, Iron: 5mg