THE RECIPE JOURNAL · Main Course
Soba Noodle and Veggie Dish
This quick and colorful dish combines nutty soba noodles with fresh, crunchy vegetables for a satisfying meal any time of day. It’s perfect for a healthy lunch or a light dinner that’s both tasty and easy to make.
FROM THE KITCHEN • Soba Noodle and Veggie Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Cook Soba Noodles
Start by bringing a large pot of lightly salted water to a rolling boil. Add the soba noodles and cook them uncovered, stirring now and then, until they’re tender but still have a bit of bite—about 7 minutes. Drain the noodles and set them aside.
02
Prepare Sauce Mix
While the noodles are cooking, mix together the soy sauce, oyster sauce, and mirin in a small bowl and set that aside.
03
Saut Vegetables
Heat some olive oil in a skillet over medium-high heat. Toss in the bell pepper, onion, and green beans, and sauté them for 2 to 3 minutes until they’re softened but still have a nice crunch.
04
Toss Noodles with Sauce
Add the soba noodles to the skillet with the veggies, then pour in the sauce mixture. Give everything a good toss and let it cook together for another minute or two.
05
Wilt the Spinach
Finally, stir in the baby spinach and cook just until it wilts, which should take about 2 to 3 minutes. Serve it up warm and enjoy!
Why you’ll love it
This dish is light yet satisfying, combining the nutty flavor of buckwheat noodles with fresh vegetables. It’s quick to prepare and packed with nutrients, making it perfect for a healthy meal any day of the week.
How to serve
Serve warm or cold, topped with a sprinkle of sesame seeds or chopped green onions. It pairs well with a side of steamed edamame or a light miso soup for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold to keep the vegetables crisp and fresh. Avoid freezing as the texture of the noodles may change.
