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.
Course Main Course
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1/4cupcashewsor substitute with pumpkin seeds
1/2red bell peppersliced
1/8cupfresh mintchopped (optional)
2teaspoonhoney or maple syrup
1teaspoonapple cider vinegar
1teaspoongarlicminced or pressed
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!
I like to add the sauce on to each individual bowl when serving. This helps the veg noodle dish stay fresh.