Description
This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.
Ingredients
Scale
- 10 ounces soba noodles (or zucchini noodles)
- 2 garlic cloves
- 1 medium onion (1 cup chopped)
- 1 red bell pepper (1 cup chopped)
- 1 large head broccoli
- 3 tablespoons toasted sesame oil
- 2 teaspoons ground ginger
- 4 eggs
- 1/4 cup coconut aminos or soy sauce
- 1/4 cup nut butter (peanut butter, almond butter, or cashew butter)
- Sriracha hot sauce, to taste
- Toasted sesame seeds, for the garnish
Instructions
- Start a pot of water to boil. Boil the soba noodles according to the package instructions (it should take about 4 minutes). When it’s done, drain. Then rinse with cold water to wash away the starch, and drain again.
- While the starts to boil, mince the garlic. Chop the onion. Chop the pepper into 1-inch squares. Chop the broccoli into florets.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat. Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until soften, about 6 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Crack the eggs into the skillet and mix well, breaking up the yolk and white and cooking it into the vegetables and noodles.
- Once the egg starts the set, add the coconut aminos or soy sauce and peanut butter and mix well. Serve warm.
Notes
Reprinted with permission from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Vegetarian
