This healthy vegan soba noodle recipe takes less than 15 minutes to prepare, which makes it perfect for last-minute dinners. Add mushrooms, zucchini or any other favorite vegetables.
There are several dinner pronouncements that make my kids fist-pump, cheer and pull out their dance moves. Sushi is number one (I trained them well), with potstickers and soba noodles close behind. Clearly we are smitten with anything that involves soy sauce, ginger and garlic. I’ve said before and I’ll say it again…if Kikkoman soy sauce ever needs official taste-testers, they need to look no further.
Taste is just one reason that we love soba noodles.
The “healthy” factor comes in a close second. Soba noodles are made from buckwheat flour, and are chockfull of protein (compared to other grains), and are a good source of manganese and vitamin B1 (thiamine). One cup of soba noodles contains about 113 calories, compared with 200 calories in a cup of regular semolina pasta and 175 calories in the same amount of whole wheat pasta.
(See on Amazon: Buckwheat Soba Noodles)
And did I mention that they take about 5 minutes to cook? So in other words, soba noodles have saved me on many nights when my dinner planning skills have taken a hiatus.
There is one trick to soba noodles. They have a tendency to become a gummy mass of noodles if you don’t do one simple thing. Be sure to immediately drain and rinse them with cold water once they finish cooking. This will help to rinse off any excess starch that leads to that “gummy mass” thing.
This recipe is as easy as they come. Stir-fry some vegetables while the noodles cook, then reheat the rinsed noodles along with the vegetables and a simple 5-ingredient sauce. Dinner is ready!
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