Rainbow Soba Noodle Bowls

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.

Rainbow Soba Noodle Bowls
Rainbow Soba Noodle Bowls

Rainbow Soba Noodle Bowls

Published April 30, 2020 by Caitlin Sherwood
   Print This Recipe

Serves: 4   |    Active Time: 30 minutes


  • 1/2 package soba noodles
  • 1 tablespoon coconut oil
  • 1 zucchini, roughly chopped
  • 1 red bell pepper, sliced into strips
  • 2 large carrots, sliced into matchsticks
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 1/2 cup shelled fresh or frozen shelled soy beans (mukimame)
  • 4-5 leaves dino (or lacinato) kale, roughly chopped
  • 1/4 cup soy sauce
  • 1 tablespoon cooking rice wine
  • 2 tablespoon rice vinegar
  • 1/4 teaspoon cornstarch
  • 1 tablespoon sambal oelek (chili garlic sauce)
  • 1 green onion, sliced for garnish
  • 2 tablespoons sesame seeds, for garnish

  • Directions:

    1. Cook soba noodles according to instructions on package. When noodles are al dente, strain through a colander and set aside.
    2. 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.
    3. In a jar, combine soy sauce, cooking rice wine, cornstarch, and samba olek. Shake or whisk to combine.
    4. Pour half of sauce into skillet, and allow sauce to bubble for a few minutes. Sauce will begin to thicken.
    5. Add cooked noodles to the pan, along with chopped kale. Using tongs, mix everything to incorporate the vegetables into the noodles.
    6. 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.

    Source: forageddish

    Rainbow Soba Noodle Bowls