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Soba Noodle Buddha Bowl - Supper With Michelle

Get the Recipe: Soba Noodle Buddha Bowl

Yield: 2 people
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
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:

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

For the Bowl:

  • 4 ounces soba noodles, about 1 inch in diameter when you wrap your fingers around the bunch, uncooked and 1 cup cooked
  • 1 medium broccoli crown, cut into florets
  • 1 large carrot , julienned (I used a julienne peeler)
  • ½ medium avocado, thinly sliced

Optional Toppings:

  • 1 scallion, thinly sliced
  • toasted sesame seeds

Equipment

  • Cutting Board
  • Chef's Knife
  • Julienne Peeler
  • Medium Pot or Sauce Pan

Instructions

Make the Sauce:

  • In a small bowl, whisk all the ingredients for the sauce until thoroughly combined and set it to the side. If the tahini is on the thicker side, you can heat the combined sauce up (in a glass or ceramic bowl) in the microwave for 20 to 30 seconds and that will help break it down a little. Then whisk it again.

Prepare the Noodles:

  • In a medium pot, cook the soba noodles according to package and use a slotted spoon or tongs to remove them and place them in two serving bowls and set the bowls to the side (I like to drizzle them with a tiny bit of sesame oil and give them a little toss so that they don’t stick together).

Prepare Vegetables and Build Bowl:

  • Using the same pot and boiling water, blanch/boil the broccoli florets until bright green and fork tender, 2 to 3 minutes. Remove with a slotted spoon and place in the bowls with the noodles.
    Repeat this step with the carrots. Blanch/boil them until fork tender, about 3 minutes. Remove them and place in your bowls as well.
  • Nestle the avocado slices into the bowls all pretty-like and drizzle a good heaping of the sauce over the top of the bowls (keep it near by in case anyone would like more).
    Shower with scallions and sesame seeds, if using. Grab a fork or chop sticks and dig in! Keep napkins handy because things will get saucy!
    Enjoy:)
Serving: 8ounces, 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