I have definitely been in a cooking low spot. My new home doesn’t have air conditioning in the kitchen, and it is totally enervating to even be in the kitchen. So this summer has been an experiment in how to make quick and satisfying meals without having to spend a lot of time in the kitchen. Today’s recipe was made possible by doing a bit of prep work ahead of time at my parents’ house. I’m not used to doing a prep day–cooking and chopping things ahead of time–but it definitely helps cut down on the desire to go out to eat when you know all you have to do for dinner is assemble it.
Bowls are my new favorite thing. I love piling everything into one big heap with your protein, grains, and veggies all together. It’s easy and delicious and while it still gets in a ton of veggies it doesn’t feel like you’re just having salad. This is really easy to adapt with whatever veggies you like or have on hand. This dressing is fantastic. It’s a little bit spicy, salty, tangy, and full of the umami flavor of sesame oil.
Soba is the Japanese name for buckwheat noodles. Despite the name, buckwheat is gluten-free (although always double check your package ingredients to be sure). Buckwheat noodles are high in manganese and vitamin B3, both of which help synthesize energy. They are also one of the highest grain sources of protein, and contains all 8 amino acids, making buckwheat a high quality protein. Buckwheat is also high in fiber. So topped with other veggies, you’ve got a nutritional powerhouse in a bowl.
Soba Noodle Bowl with Sesame Ginger Dressing
Serves 4
Dressing adapted from The Lemon Bowl
- 2 bundles of soba noodles, cooked
- 1 small cabbage, shredded
- 2 cooked chicken breasts, diced
- 2 ears cooked corn, cut off the cob
- 1 broccoli head, cut into florets and steamed
- 1 zucchini, sliced and sautéed
- 4 scallions, thinly sliced for garnish
- sprinkle of sesame seeds for garnish
Sesame Ginger Dressing:
- 3 limes, juiced
- 1/4 cup low-sodium soy sauce (if gluten-free use tamari)
- 3 Tbsp sesame oil
- 1 Tbsp grated ginger
- 2 tsp honey
- 1 tsp sambal oelek (garlic chili paste), more or less to taste
Divide the prepared ingredients between 4 bowls. In a small bowl, whisk together the dressing ingredients. Pour dressing over the bowls to taste. Top with scallions and sesame seeds.
