Traditional soba noodles are dressed up with a gingery miso dressing that gets a kick from red chili peppers. Cooling cucumber and bright scallions add nutrition and flavor to this healthy, quick and vegan lunch or dinner!
Some days my lunch is salad, and some days I want nothing more than a bowl of cool, spicy, crunchy, Asian-inspired carbs.
Problem: If I order a $14 DC Noodles dish every day like my heart desires I will go bankrupt and have to leave this little rowhouse that I love so much and everyone would be sad.
Solution: Make my own! And thus was born this noodle dish.
You see, my closest grocery store is a little gem known in DC as "Soviet Safeway" (long lines, nothing on the shelves) and I sort of always shied away from the more *exotic* dishes in fear that I wouldn't be able to find the ingredient without driving great distances. However, I found all I needed right on my Safeway shelves! Who'da thunk it. Thus, I had absolutely no excuse not to make these...
Ginger Soba Noodle Bowls
To make 2 servings, you will need:
- 2 servings dry soba noodles (or Udon, rice, whatever floats your boat!)
- 1/2 cucumber, sliced into matchsticks
- 4 scallions, chopped
- 1 avocado (optional)
- Red chili pepper flakes
- 1/4 cup ginger miso broth (TJ's has the BEST, I drink it legit every day)
- 1 tsp fresh ginger, grated
- 1 T sesame oil
- 1 T soy sauce
- 1 T maple syrup
- 2 T rice wine vinegar
- Pinch black pepper
Begin by preparing the soba noodles according to package directions. This likely involves tossing 'em into a pot of boiling water, bringing the water back up to a boil, then turning it to low to simmer for 6-8 minutes until the noodles are tender. Once the noodles have cooked, drain off the water and set aside.
In the mean time, combine your dressing ingredients in a container and shake until well combined. Feel free to pretend that it's a maraca and do a sassy latin dance. But only if your roommates aren't around to videotape you for blackmail (lessons I learned the hard way).
Once the dressing is ready, prep your veggies! Simply chop up half a cucumber and 4 scallions to top your bowls. I also had ambition to add avocado to these bowls, but some days you win and some days you cut into an avocado and it's straight up rotten. This is why I drink.
Then, it's time to assemble! Add 1/2 the noodles to each bowl, and toss with half the dressing. Divide the veggies between the bowls, top with a sprinkling of red chili pepper flakes, then dig in!
The best part about this dish is versatility - cooking for one? Toss the other serving into a tupperware for lunch the next day, or just scale down the ingredients by half. Cooking for a crowd? The recipe scales up super easily, and is still just as quick. I'm magic, I know.