Comment on Colorful Veggie Sesame Noodles by Katie
Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.
This recipe is an updated and improved version of a very old recipe on my blog called “Soba Noodles with Vegetables.” Way back in 2011, I wasn’t quite satisfied with the seasonings, but I wasn’t sure how to fix them. I’ve revisited the recipe and tweaked it to yield exactly the flavor I’ve been craving all this time.
If you’re a fan of the old recipe, view the original recipe as a PDF here.
Try these related recipes:
You might also enjoy my Fresh Spring Rolls with Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, and the Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce in Love Real Food (page 98).
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This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare—perfect for bringing to get-togethers! It’s vegetarian/vegan and easily gluten free. Recipe yields 6 side servings.
Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com
If you are sensitive to gluten, seek out 100% buckwheat soba noodles (I like Eden Foods’ brand) or substitute your favorite sturdy gluten-free spaghetti.
Try adding a tablespoon or two of peanut butter to the dressing. Or, play around with the vegetables used here—you’ll just need about 5 cups total. For additional protein, include the optional edamame or serve with crispy baked tofu on top, or add a fried egg or scrambled eggs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Filed Under: Asian, dairy free, easy weeknight dinners, egg free, main dishes, pack for lunch, pasta, recipes, side dishes, summer, tomato free, vegan
Ingredients: bell peppers, cabbage, carrots, cilantro, edamame, soba noodles, tamari
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I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!
