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Soba noodles, made from buckwheat, have a nutty, earthy flavor and robust texture. They make for a sturdy base in this tropical noodle bowl, which features tangy pineapple, creamy avocado, sweet papaya, and a spicy citrus dressing that soaks into the chewy noodles. Edamame beans add extra heft while a garnish of fresh basil ties everything together with the perfect herbal kick. This soba noodle bowl tastes absolutely divine when served chilled, and is the perfect meal for a grab-and-go lunch to ensure you have something filling and refreshing to keep you fueled up for the rest of your day.
For more soba noodle recipes, check out these tasty ideas:
- Dan Dan Mian Noodles
- Vegan Soba Noodle Salad
- Vegan Miso Soup with Noodles and Tofu
- Khow Suey (Burmese Curry Noodle Soup)
Yield: Makes 10 cups
Time: 1 hour 30 minutes
- 1 8-oz. package dry soba noodles, broken once
- 1½ cups fresh or frozen shelled edamame
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure cane sugar
- ½ to 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper (optional)
- ¼ teaspoon sea salt
- 1 fresh papaya, halved, seeded, peeled, and cut into ½-inch cubes (2 cups)
- 2 cups fresh pineapple cubes (½-inch cubes)
- 1 medium avocado, halved, seeded, peeled, and chopped
- ½ cup shredded fresh basil
Instructions
- Cook noodles according to package directions, adding edamame to pot the last 1 minute of cooking; drain. Rinse under cold water; drain well.
- For dressing, in a shallow bowl whisk together lemon juice, lemon zest, sugar, Aleppo pepper (if using), sea salt, and ¼ cup water. Reserve 2 tablespoons dressing. Add noodle mixture to bowl; toss to coat. Cover and chill 1 hour.
- Top noodle mixture with papaya, pineapple, and avocado. Drizzle with reserved dressing. Sprinkle with basil and additional Aleppo pepper (if using).
The post Tropical Soba Noodle Bowls appeared first on Forks Over Knives.
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