Rainbow Soba Noodle Bowls
You would think, with the full day spent at home, I would feel like I have plenty of time to spare now. But somehow, that’s not the case. When I think about my time two months ago, I find myself wondering how I did it all—schlepping from one place to the next. We have been staying busy, mostly with house projects, which has likely benefited my sanity.
Stir fry is a go-to for me when I need dinner fast, and stir fry doesn’t have to be served over rice. This dish is essentially a stir fry, but soba noodles transform it into something different. Quick and easy—but also full of colorful veggies—this has been a regular lately. Like most stir fries I make, this one is cooked with soy sauce, rice wine, and sambal oelek (that chili garlic paste you’ll find in the ethnic food isle in the grocery store). It’s a salty-acidic-spicy sauce combination that isn’t just limited to this recipe: use it any time you’re sautéing veggies and want a little extra punch.
Serves: 4 | Active Time: 30 minutes
- Cook soba noodles according to instructions on package. When noodles are al dente, strain through a colander and set aside.
- While noodles cook, sauté vegetables: heat coconut oil over medium-high heat in a large skillet or wok. When oil glistens, add zucchini, bell pepper, carrots, ginger, and garlic, and sauté until zucchini just starts to turn become tender. Add soy beans.
- In a jar, combine soy sauce, cooking rice wine, cornstarch, and samba olek. Shake or whisk to combine.
- Pour half of sauce into skillet, and allow sauce to bubble for a few minutes. Sauce will begin to thicken.
- Add cooked noodles to the pan, along with chopped kale. Using tongs, mix everything to incorporate the vegetables into the noodles.
- Add remaining sauce to pan, and cook for 3-5 more minutes, staring occasionally to ensure everything is coated in sauce. Remove from heat, and garnish with green onions and sesame seeds. Serve.