Food Blog: Recipe: 15-Minute Soba Noodle Bowl 🌱

Simple Sweet Treats
Fit For December 1st

From Lazy Chocolate Chunk Banana Bread and Blackberry Cookies to Chocolate & Tahini Sesame Bites, these easy-to-make recipes are perfect for hosting, gifting, or adding a touch of indulgence to your busy December days.

Discover The Recipes

15-minute Soba Noodle Lunch Bowl

Creamy avocado, hearty noodles, and drizzled with a zesty tahini dressing - this 15-minute bowl is perfect for powering you through the holiday rush.

SERVES: 2

TIME: 15 minutes

FOR THE NOODLES

2 servings of noodles (about 150g/5.3 oz)

100g frozen peas

Handful of cashews (about 50g/1.8 oz)

2 small handfuls of mixed seeds (about 75g/1.8 oz)

½ cucumber, deseeded & thinly sliced

1 avocado, diced

Small handful of mint (about 15g/0.5 oz), roughly chopped

Small handful of coriander (about 15g/0.5 oz), roughly chopped

Pinch of flaky sea salt

FOR THE DRESSING

2 tablespoons tahini

1 tablespoon maple syrup

1 tablespoon white miso paste

1 lemon, zested & juiced

1 tablespoon tamari

1 tablespoon olive oil (+ extra to garnish)

METHOD

1. Bring a small saucepan of salted water to the boil. Cook the noodles for 4–5 minutes, until al dente, adding the peas for the final minute. Drain and refresh under cold water, until cool to touch.

2. Meanwhile, set a small frying pan over medium–low heat; add the cashews and seeds and cook for 8–10 minutes until golden. Remove from the heat and set aside.

3. To make the dressing, whisk together the tahini, maple syrup, miso, lemon zest and juice, tamari, olive oil and 1 tablespoon of water in a small bowl.

4. In a large bowl, toss together the noodles, peas, toasted nuts and seeds, cucumber, avocado, mint and coriander. Pour over the dressing and season to taste with flaky sea salt. Divide between bowls and drizzle with a little olive oil.