Zucchini Soba

Zucchini Soba is a refreshing and light vegetarian dish that combines the nutty flavor of buckwheat noodles with tender zucchini and a savory soy-based sauce. Perfect for a quick weeknight dinner, this dish is both nutritious and satisfying.

Ingredients

• Soba noodles - 150 grams
• Zucchini - 1 medium (about 200 grams)
• Carrot - 1 medium (about 100 grams)
• Green onions - 2 stalks
• Garlic - 2 cloves
• Soy sauce - 30 ml
• Sesame oil - 15 ml
• Rice vinegar - 10 ml
• Fresh ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions (usually about 5-6 minutes). Drain and rinse under cold water, then set aside.
2. While the noodles are cooking, wash and thinly slice the zucchini and carrot into matchsticks. Mince the garlic and grate the ginger.
3. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced zucchini and carrot to the skillet, cooking for 3-4 minutes until they start to soften but still retain some crunch.
5. Stir in the cooked soba noodles, soy sauce, rice vinegar, and a pinch of salt and black pepper. Toss everything together for another 2-3 minutes until heated through.
6. Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from zucchini and carrots, which help combat oxidative stress.
• High in fiber, promoting digestive health and keeping you full longer.

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