Made with fiber-rich soba noodles, sliced zucchini, asparagus, and broccolini, this cold noodle bowl is nutrient dense and complemented with a tangy, sweet, and spicy Asian-style dressing. This dish makes one perfect serving and is easy to duplicate. Store it for up to three days in the fridge and consider it quick and easy meal prep.
Ingredients
- One 78 gram bundle of soba noodles
- 1 small zucchini sliced into halfmoons or matchsticks
- 5 asparagus spears about a half bundle, ends trimmed and chopped into bite-size pieces
- 1 cup broccolini
- 2 tbsp low-sodium soy sauce
- 2 tbsp seasoned rice vinegar
- 1 tsp ginger paste
- 1 tsp maple syrup
- ½ tsp toasted sesame oil
- ½ tsp minced garlic
- Chili flakes optional
Instructions
- Fill a medium pot with water and bring to a boil over medium-high heat.
- Add the noodles and cook until tender, about 5 minutes.
- Transfer to a colander, rinse with cold water, and set aside.
- Meanwhile, add two inches of water to another medium pot and add a basket steamer.
- Bring to a simmer over medium heat and add the zucchini, asparagus, and broccolini.
- Cover and steam until all the vegetables are bright green and tender, about 3 minutes. Remove from the heat and set aside.
- In a small bowl, whisk together the soy sauce, rice vinegar, ginger paste, maple syrup, toasted sesame oil, and garlic until well combined.
- In a serving bowl, combine the soba noodles and the vegetables. Drizzle with the dressing and toss to coat. Sprinkle with the chili flakes, if desired, and serve.