What takes less than 20 minutes from chopping board to bowl and will make you believe that quick meals can indeed be magical? This soba and zucchini noodle bowl, which will show you the addictive power of soba and “zoodles,” melt-in-your-mouth salmon or shrimp, sushi ginger, mint-the-magical-ingredient, and a punchy dressing made from sesame, tamari and apple cider vinegar. Inspired by The Goods’ delicious Chuck Norris bowl, this recipe makes a great post-workout recovery meal when you are getting hangry, but is also delicious enough to eat on a day that there is no workout, on the couch mid-Netflix marathon.
This recipe is light on the noodles but makes up for that with oodles of vegetables. Although I’m sure we could all eat a huge serving of soba noodles, our tummies and figures would disagree. In this recipe I’ve used a buckwheat and wheat blended noodle, which holds together better than 100% buckwheat. If you want to keep your soba bowl gluten-free, you can use 100% buckwheat noodles, but keep in mind that they often get mushy and fall apart once they’re cooked.
If you don’t like salmon, feel free to make this recipe using chicken, shrimp or tofu but cooking methods and times will vary. If you don’t have a spiralizer to make zucchini noodles, check out this post on how to make noodles with a vegetable peeler.
- 1 quantity of soba noodles (if you buy soba noodles, the package will likely be divided into six or so small bunches of noodles – use one of these)
- 1 piece of salmon, skin removed, or 8 large shrimp, peeled
- 1 regular-sized zucchini, spiralized into noodles
- ½ cucumber, chopped
- 6 leaves of napa cabbage, shredded
- 5-10 mint leaves, roughly chopped
- Handful of pickled ginger
- Toasted sesame seeds
- 2 tsp apple cider vinegar
- 2 tbsp tamari
- 2 tsp toasted sesame oil
- Dash of nanami togarishi or red pepper flakes
- First, cook the soba noodles using package instructions. Soba noodles are different from regular pasta and are best rinsed under cold water and left to dry off, somewhat, before eating.
- While the noodles are drying off, fill the pot that you cooked the soba in with 1-inch or so of water. Using a steamer basket, steam the salmon until cooked through and flaky. This will take around five minutes.
- Assemble the bowls: layer soba noodles into the bowls and arrange chopped cucumber, shredded cabbage, pickled ginger, the salmon and fresh mint.
- Whisk dressing ingredients in a small cup and drizzle overtop of the bowls, being sure to get some on the salmon and soba noodles. Top with a sprinkle of toasted sesame seeds and enjoy!
- Serves 2.
Happy Magical Noodle Bowl-ing! xo Andrea