It’s funny how often times the simplest recipes are the best. This is one of those – the sauce has three ingredients and it is a crowd-pleaser, and a picky eater kid-pleaser every time. My sister-in-law introduced me to the recipe that inspired this dish, from Nava Atlas’ book The Vegetarian 5-Ingredient Gourmet. This book is a lifesaver for anybody that needs good, practical recipes but doesn’t have a lot of time or mental energy to make something fancy. It is not vegan but has lots of great, quick and easy vegetarian dishes.
You can of course use any vegetables you like with the noodles, but I love them with just shredded carrots and chopped green onions, with a sprinkle of toasted sesame seeds. These are great served along with grilled tofu and sauteed bok choy (recipes coming soon!).
- 8 ounces soba noodles
- 2 tbsp dark sesame oil
- 3 tbsp soy sauce
- 1 tsp maple syrup or honey
- 1-2 carrots, grated (if you have a food processor use this with the shredder attachment)
- 2 scallions, thinly sliced
- 1-2 tbsp Toasted sesame seeds
Cook the noodles according to the package directions and drain. Combine the oil, soy sauce, maple syrup and sesame seeds in a small bowl. Toss the sauce with the noodles and add the vegetables on top.
- Try to get soba noodles from an Asian grocery store if you have one nearby. They are often times much cheaper than at major grocery store chains.
- Don’t overcook the noodles, they will get sticky and mushy! Rinse with cold water immediately after draining or they will continue to cook.
- If they seem a little dry you can add more sauce, or you can also just add a little water.
- Like with most dishes, my husband thinks jalapeños make these better. You may or may not agree (I don’t!), but I thought I’d add that in for those who are equally obsessed with all-things-spicy.