A pretty purple-brown and earthy tasting, buckwheat soba noodles are a fun and healthy addition to dinner.
By Abby Himes
This is clean eating at it’s finest, and my first foray into buckwheat soba. A pretty purple-brown and earthy tasting, buckwheat soba noodles are a fun and healthy addition to dinner. I added in some good for you avocado and edamame and topped it all off with a little sesame dressing for a summer time dish. I’m waiting for some cooler days to try this with broth. It was light and satisfying, even a little cooling, the perfect thing for these hot days, well it’s hot where we live at least!
- 1 box buckwheat soba noodles (I used Annie Chuns)
- 1 avocado, sliced
- 1 bag frozen shelled edamame
- 2 green onions, sliced
- ¼ cup rice vinegar
- 3 Tablespoons sesame oil
- 1 Tablespoon soy sauce
- ½ teaspoon sriracha (to taste)
- 1 teaspoon lemon juice
- dash black pepper
- 1 teaspoon garlic powder
- Fill a large pot with water and bring to a boil. Follow the directions on the soba noodles to cook, and add the edamame to the same pot of water to be a kitchen bad-ass and multitask like a champ.
- Just checking if anyone actually reads this....
- In a small bowl mix together the rice vinegar, sesame oil, soy sauce, sriracha, lemon juice, black pepper and garlic powder.
- Assemble your bowl with noodles, edamame, slices of avocado, sprinkle of green onions and splash of dressing.