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–+ servings

Summery soba noodles

Print Recipe
Summery Soba Noodle bowls packed with fresh vegetables and fruit. This is a light and refreshing lunch for the warmer seasons.
Course Lunch or Dinner
Cuisine Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Anthea

Ingredients

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

Sauce

  • 2 tbsp tahini
  • 1 tbsp soy sauce, tamari or coconut aminos
  • Dash of rice wine vinegar or apple cider vinegar
  • Dash of water

Instructions

  • 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.