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Recipe for Veggie Noodles

Recipe for Veggie Noodles
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5 from 4 votes
This recipe for veggie noodles adds a bit of fun, flavor, and color to our lives. It includes comforting soba noodles and a nice crunch with fresh veggies and toasted cashews. These veggie noodles are great to make on a Sunday afternoon and enjoy throughout the week warm or cold.
GUIDE
Course Main Course
Cuisine healthy
Servings 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
INGREDIENTS

Ingredients

  • 220 g soba noodles
  • 1/2 cup edamame
  • Mixed greens
  • 1 carrot julienned
  • 1/4 onion chopped
  • 1/4 cup cashews or substitute with pumpkin seeds
  • Purple cabbage sliced
  • 1/2 red bell pepper sliced
  • 1/4 cup fresh basil chopped
  • 1/8 cup fresh mint chopped (optional)

Sauce

  • 2/3 cup coconut cream
  • 2 teaspoon olive oil
  • 2 teaspoon sesame oil
  • 2 teaspoon honey or maple syrup
  • 1 teaspoon teriyaki sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon garlic minced or pressed
  • 2 teaspoon sesame seeds (optional)
  • 1/2 teaspoon salt
INSTRUCTIONS

Instructions

  • Bring 2 medium pots of water to boil. Add dry soba noodles to a medium pot to cook according to the package’s instructions. Set aside.
  • Add edamame to the other pot and cook for 5 minutes. Set aside.
  • In a skillet, toast the cashews for 3-5 minutes until lightly browned. Set aside.
  • Place all sauce ingredients in a blender and blend until smooth.
  • Place mixed greens, soba noodles, and veggies in a bowl. Top with toasted cashews and the sauce. Mix and enjoy!
NOTES

Notes

I like to add the sauce on to each individual bowl when serving. This helps the veg noodle dish stay fresh.
NUTRITION FACTS
Calories: 446cal • Carbohydrates: 54g • Protein: 13g • Fat: 23g • Saturated Fat: 14g • Trans Fat: 1g • Sodium: 789mg • Potassium: 502mg • Fiber: 3g • Sugar: 5g • Vitamin A: 3093IU • Vitamin C: 23mg • Calcium: 50mg • Iron: 4mg
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