Veggie Soba Noodles with Miso Sauce

Soba Noodles have many advantages. They are gluten-free and have a low percentage of carbohydrates. The main ingredient is buckwheat flour, but sometimes they are mixed with normal wheat flour, so make sure to check the label when you buy them.

I do love them with vegetables and a homemade miso sauce. I found this great purple Chinese cabbage, you can see the intense color in the picture. It’s quite hard to get this sort of Chinese cabbage in Switzerland, but it will work just fine with the “normal” Chinese cabbage. The recipe for this very delicious Veggie Soba Noodles with Miso Sauce is only one version of how I cook it. You can make it with each veggie you like and please be courageous to cut your veggie leftovers into the pot.

Look at them – Don’t this soba noodles look fantastic with the veggies and sesame seeds on top?

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Veggie Soba Noodles with Miso Sauce

Healthy soba noodles with vegetables and a delicious miso sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Serves 1

Calories 562 kcal

Ingredients

• 1 tbsp coconut oil
• 1 shallot or small onion peeled and cut into quarters
• 1 garlic clove thinly sliced
• 2 cm ginger peeled and thinly sliced
• 1 stalk lemongrass thinly sliced (I always remove the first layer of the lemongrass)
• 1 carrot peeled and cut into long sticks
• 100 g Chinese cabbage thinly sliced
• 3 green onions scallions, thinly sliced
• 1 tbsp roasted sesame seeds roast them for about 5 minutes on medium heat until golden
• 50 g soba noodles cooked according to the label (about 4 minutes in hot water)

Miso sauce

• 1 tbsp light miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 0.5 tbsp sesame oil
• 0.5 lime only juice
• 0.5 tbsp sugar
• 1 tsp sambal oelek

Metric - US Customary

Method

Miso Sauce

1. To make the miso sauce, place all ingredients in a bowl and stir to combine. Set aside.

Soba Noodles with Veggies

1. Heat a non-stick frying pan over medium heat until hot. 

2. Add the coconut oil, shallot, garlic, ginger, and lemongrass and cook for about 2 minutes until golden.

3. Add the carrots and Chinese cabbage, cook for 5 minutes on medium high.

4. Meanwhile, cook the soba noodles according to the label and add them to the veggies.

5. Add the miso sauce and stir for another minute until everything is well combined.

6. Serve the noodles in a bowl and top with green onions and sesame seeds.

Nutrition Facts

Veggie Soba Noodles with Miso Sauce

Amount Per Serving

Calories 562 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 13g 65%

Sodium 2101mg 88%

Potassium 743mg 21%

Total Carbohydrates 73g 24%

Dietary Fiber 6g 24%

Sugars 14g

Protein 16g 32%

Vitamin A 216.3%

Vitamin C 31.8%

Calcium 19.1%

Iron 32.7%

* Percent Daily Values are based on a 2000 calorie diet.