Soba Noodle Bowl

This Soba Noodle Bowl is a vibrant and healthy low-carb Japanese lunch option, featuring buckwheat noodles tossed with fresh vegetables and a savory sesame dressing. It's a delightful balance of flavors and textures, perfect for a quick yet satisfying meal.

Ingredients

• Soba noodles - 100g
• Zucchini - 1 medium, spiralized
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Cucumber - 1/2, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons (low sodium)
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Cook the soba noodles according to the package instructions, usually about 4-6 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic to create the dressing.
3. Add the cooked soba noodles, spiralized zucchini, julienned carrot, sliced red bell pepper, cucumber, and chopped green onions to the bowl with the dressing. Toss everything together until well coated.
4. Serve the noodle bowl in individual bowls, garnished with toasted sesame seeds on top.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Buckwheat provides a good source of protein and is gluten-free.

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