Travels Well: Sassy Spicy Soba Noodle Bowl

SobaBowlFinishedI guess when I talked about summer hiatus a few weeks ago, I should have mentioned that I’d probably need an ‘adjust to new semester hiatus,’ too. So there you go, I’m adjusting!

And when a new semester revs up (as it has for me in the past week), it becomes imperative to plan meals…. or I just don’t eat. Well….I eat. But I revert back to childhood…. i.e. peanut butter toast becomes a primary source of fuel.

Nothing wrong with that every so often (I totally made PB&J for lunch 4 out of 5 days last week), but to properly take care of oneself long-term requires a bit more variety.

From last school year I have a compilation of a few go-to meals that ‘travel well.’

By this I mean that the meal can sit peacefully in my backpack for several hours, and still taste really good when I finally get around to doing the ‘library-lunch/dinner-chow-down,’ that becomes mandatory around midterms and finals week.

Okay, so maybe this defies the food service rules of microbiology. But then I think of all those turkey sandwiches, and yogurts that sat in my locker for lengthy amounts of time way back in middle school….

I’m still here. I think I’ll be okay.

The following recipe came about last year when I found several of its kind via various blogs and recipe compilation sites that I follow for inspiration and haphazard culinary education. If you Google ‘soba noodle bowl’ you’ll find a wide array of dishes that are typically built of soba noodles (an Asian style noodle made primarily of buckwheat), and a wide variety of vegetables!

You can really cater to your preferences as far as the veggie choices, making this dish all the more accessible.

Some recipes involve a little sauté of the vegetables, while others are cold. Mine is cold (remember the whole backpack thing).

The first soba bowl I made last year was this one from Cookie + Kate. The following recipe is adapted from her version, with a few veggie switch-ups, a dressing addition, and a garnish sub.

It’s sooooo yummy, and looks soooooo colorful and pretty that you’ll have all eyes on you while you eat! …..Well… gee, that sounds uncomfortable….

I meant that everyone else in your eating vicinity will be jealous!


 The Sassy Spicy Soba Noodle Bowl


The major players.

Makes 4 servings (the better to prep for the week ahead!)


6 ounces Soba noodles, prepped according to package (usually only a 4 minute cook time!)

2 cups Red cabbage, shredded

2 cups Carrot, peeled into ribbons

2 small Baby bok choy, chopped

1 1/2 cups Edamame, shelled (I used frozen, in which case- steam and cool)

3 spring onions, chopped

1/4 cup unsalted peanuts, coarsely chopped

1/2 cup cilantro, chopped

1 tablespoon Sesame seeds

1 Lime, quartered

For the Dressing:

3 tablespoons of lower sodium Soy sauce

2 tablespoons Olive oil

2 tablespoons Rice wine vinegar

1/4 inch piece of fresh ginger, peeled and minced

1 or 2 dashes of Red pepper flakes


Toss the chopped/shredded veggies (everything from cabbage to onions) together in a medium bowl. Mix in the peanuts and cilantro.


Prep the dressing by whisking the ingredients together in a small bowl. Toss the dressing with the veggie mix.

Toss the dressed mixture with the cooked soba noodles. I find it easiest to do this with a couple of forks, as the noodles begin to stick together once they begin to cool.

Garnish with sesame seeds. Serve with a lime wedge… sophisticated. Even in a backpack tote-able container.


Approx. Nutrition Facts Per Serving:

Carbohydrate: 53 g (11.25 g Fiber, 7.5 g Sugar)
Fat: 11 g (2.5 g Saturated Fat, 0 g Trans Fat)
Protein: 19.5 g
Cholesterol: 0 mg
Sodium: 484 mg
Calories: 393


2 thoughts on “Travels Well: Sassy Spicy Soba Noodle Bowl

  1. Looks beautiful, Jenny! I love making cold sesame noodles with peanut sauce. It has a pretty good shelf life if it needs to sit for a while. You should try it. 🙂

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