Summery Soba Noodle bowls packed with fresh vegetables and fruit. This is a light and refreshing lunch for the warmer seasons.
The first time I tried soba noodles was in a Japanese restaurant with my family. The noodles were served to us cold and with a dipping sauce. It was such a weird experience as we were used to hot and saucy noodles like spaghetti bolognaise or alfredo.
Since it's summer, it's the perfect time to embrace cooler foods such as soba noodles. They are light, refreshing and are healthy... everything I want for summer.
I paired the noodles with summery fruits such as juicy mango and nectarine pieces. I've been really busy recently and haven't been eating well so I wanted to add as many vegetables as possible into this dish. To complement the soft noodles, I added some crunchy sugar snap peas and corn kernels.
I also added zoodles (zuchinni noodles) to the dish, which I made using my new and shiny Kenwood electric spiraliser. The machine was such a breeze to use. I have a small kitchen so am pretty picky about the appliances I own. However, this spiraliser is really compact so I couldn't complain! If you don't have a spiraliser, you can make the zoodles with a mandolin slicer. Note that using a mandolin slicer will take a little longer and your noodles will be straight rather than curly! Alternatively, you can use a grater which will turn your zuchinni into little pieces. Orrr... you can just skip the zoodles and stick with the soba noodles!
The creamy avocado and zesty sauce brought some subtle richness to the noodles and made the dish so satiating. Healthy food doesn't have to be bland and boring - just remember to add lots of flavour to it!
Thank you to Kenwood for sending me their electric spiraliser to try out. However, it should be noted that this is not a sponsored post. As always, all opinions expressed in this post are 100% my own.
Summery soba noodles
- 2 small bunches of buckwheat soba noodles, gluten-free if needed
- 2 medium-sized zuchinnis
- 1 corn on the cob
- Large handful of sugar snap peas
- 2 mango cheeks, with skin on
- 1 avocado
- 1 white or yellow nectarine
- 2 tbsp tahini
- 1 tbsp soy sauce, tamari or coconut aminos
- Dash of rice wine vinegar or apple cider vinegar
- Dash of water
- Cook soba noodles according to packet instructions. Drain, rinse and place in a large bowl.
- Spiralise zucchinis using spiraliser, mandolin slicer or grater. Add to noodles.
- Boil corn on the cob then simmer until cooked. Use a knife with 'teeth' to cut off kernels and add to noodles.
- Use a large spoon to scoop the flesh out of the mango cheeks. Julienne the mango flesh to make 'noodles' and add to noodles.
- Slice avocado and nectarine. Set aside
- For the sauce, mix all ingredients in a small bowl until combined. Add to noodles and mix until all ingredients are combined.
- Separate noodles onto two plates. Arrange avocado and nectarine on top and serve.