Soba noodle bowls


Noodles always go over well after swim practice. These vitamin-packed soba bowls are also easy to make ahead and let people eat as they get home without worrying about a cold dinner. 

Lots of room to improvise with whatever you have in the fridge too! Peppers, pea pods, edamame, even protein–ahi tuna would be killer!! You could also go the other way and omit the egg. 😉
Soba noodle bowls

  • 8 oz soba noodles, cooked
  • 12 oz extra firm tofu
  • Soy and sesame oil
  • Cornstarch 
  • 1 small head napa cabbage, chopped 
  • 1/2 c matchstick carrots
  • 3 green onions, chopped 
  • Hard boiled egg, 1 per bowl
  • 4 radishes, thinly sliced
  • Cilantro
  • Jalapeno, sliced
  • Cashews and peanuts, chopped 
  • Juice of 1/2lime
  • 1/4c low sodium soy sauce
  • Crushed red pepper 
  • Lime wedges 

Drain tofu. Slice brick into 1/2″ slices. Lay flat on plate, cover with paper towels and weight with saute pan. After 30 minutes the towels will be soaked. Dice tofu into cubes, toss with soy sauce and 1 tsp sesame oil. Marinate for 30 minutes. Coat in cornstarch. Heat several tablespoons of vegetable oil in a pan, sauté tofu until golden on each side, about 10 minutes total.

Mix soy, lime juice and pepper together and toss noodles in dressing. Assemble bowls.

2 thoughts on “Soba noodle bowls

  1. Yes, very flexible. You could use other noodles too. On desperate days I even use packaged ramen (just the noodles not the seasoning packet) or spaghetti. The Asian noodles are nice though because they generally cook faster.

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