Vegan Soba with Vegetables

Vegan Soba with Vegetables is a vibrant, wholesome dish that combines nutty buckwheat noodles with a colorful array of fresh vegetables, all tossed in a savory soy-based sauce. This quick and easy recipe is perfect for a healthy weeknight dinner that’s both satisfying and packed with flavor.

Ingredients

• Soba noodles - 200 grams
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, for garnish
• Cilantro - a handful, chopped (optional)

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the julienned carrot, sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
4. Pour in the soy sauce and sesame oil, tossing the vegetables to coat evenly. Cook for an additional 2 minutes to heat through.
5. Add the cooked soba noodles to the skillet, mixing everything together gently until the noodles are warmed and combined with the vegetables.
6. Serve the noodles hot, garnished with chopped green onions, sesame seeds, and cilantro if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• High in fiber, supporting digestive health.

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