Best Healthy Sesame Soba Noodle Bowls Recipes

THE BEST SESAME SOBA NOODLES

THE BEST Sesame Soba Noodles image

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.

Provided by Heidi

Time 20m

Number Of Ingredients 10

Ingredients

10 ounces HemisFares Soba Air-Dried Buckwheat Noodles
1/3 cup HemisFares Double Fermented Soy Sauce
2 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon canola oil
2 cups green onions (, chopped in 1/4-inch pieces)
1/2 cup green onions (, minced)
3 tablespoons toasted sesame seeds

Steps:

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 1101 mg, Fiber 1 g, Sugar 3 g

HEALTHY SESAME SOBA NOODLE BOWLS

Healthy Sesame Soba Noodle Bowls image

This light, fresh vegetarian main dish makes your meatless Monday a breeze, plus any leftovers are great for lunch on Tuesday!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

12 oz uncooked soba (buckwheat) noodles
2 tablespoons toasted sesame oil
1 red bell pepper, cut into strips
2 cups fresh snow pea pods (1 cup), strings removed, cut diagonally (about 4 1/2 oz)
6 medium green onions, cut diagonally, whites and greens separated
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1/4 cup honey
5 tablespoons reduced-sodium soy sauce
1/2 cup orange juice
2 oranges, sectioned
1 tablespoon black sesame seed

Steps:

Cook noodles as directed on package. Drain; rinse under cold water until cool. Set aside.
Meanwhile, in 5-quart Dutch oven, heat sesame oil over medium heat until shimmering. Add bell pepper, snow peas and whites of onions, reserving onion greens for garnish. Cook 3 to 4 minutes or until softened. Remove vegetables from Dutch oven; set aside.
Add gingerroot, garlic, honey and soy sauce to Dutch oven; heat to simmering. Cook 3 to 5 minutes or until thickened. Beat in orange juice with whisk; remove from heat. Add noodles to orange juice mixture; toss to coat.
Divide noodles evenly among 6 bowls. Top with vegetables, oranges, sesame seed and onion greens.

Nutrition Facts : Calories 330, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 20 g, TransFat 0 g