Description
Almond Sesame Soba Noodles with Zucchini is a light, flavorful, and wholesome dish featuring tender buckwheat noodles tossed in a creamy almond sesame sauce with fresh zucchini ribbons. It’s a quick and nourishing plant-based meal perfect for lunch or dinner.
Ingredients
- 8 oz soba noodles
- 2 medium zucchinis, spiralized or thinly sliced
- 1/4 cup almond butter
- 2 tablespoons tahini
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 2 tablespoons warm water (to thin sauce)
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
- 1 tablespoon olive oil (for sautéing)
Instructions
- Cook the soba noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk together almond butter, tahini, tamari, sesame oil, rice vinegar, maple syrup, ginger, garlic, and warm water until smooth and creamy.
- Heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 2–3 minutes until just tender but still crisp.
- Add the cooked soba noodles to the skillet with the zucchini.
- Pour the almond sesame sauce over the noodles and toss well to coat evenly.
- Cook for another 1–2 minutes until heated through.
- Remove from heat and garnish with sesame seeds and sliced green onions before serving.
Notes
- Use 100% buckwheat soba noodles to keep the dish gluten free.
- Add shredded carrots or red bell peppers for extra color and crunch.
- For added protein, top with baked tofu or edamame.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
