After a long day followed by a sweaty gym session, who’s ready to eat? I know I am! The dilemma between grabbing something not-so-healthy versus cooking a healthier option may seem obvious if you want something quick. But what if I told you that by keeping several ingredients stocked at home, you could make a healthy soba noodle bowl in no time!
This is where “emergency” ingredients come into play — soba noodles, coconut aminos, ground ginger and toasted sesame oil. They’re the main ingredients for a Thai noodle bowl that’s simple and comforting. So let’s grab soba noodles, ginger and coconut aminos and make a bowl! It’s fast, guilt-free and perfect for those days you work hard…like a boss.
You can find lots of recipes for a tasty Asian sauce, but this sauce only has THREE-ingredients! Yep, three ingredients that you can keep stocked at home. What are these saucy stars? Coconut aminos, fresh ginger and toasted sesame oil. I’m not saying adding more ingredients like fish sauce, garlic, chili pepper, etc. won’t make one heck of a sauce, but, when I get home late after a long day, a girl’s gotta eat, like pronto.
Packed with hints of sweet coconut and spicy ginger, the sauce is also light enough and lets the soba noodles shine. The bowl is gluten free and soy free, loaded with bok choy, mushrooms, bell pepper, and — thanks to olive oil, fish and seeds — is swimming in healthy fats.
Choosing Soba Noodles
When shopping for soba noodles, find a brand that uses 100% buckwheat flour with no added wheat. Why buckwheat noodles? Despite having “wheat” in the name, buckwheat is completely gluten-free. It’s also a seed, not a grain, so it’s packed with extra protein and fiber. If that’s not enough goodness, it’s considered a superfood, too! The Eden Foods brand makes tasty soba noodles that you can find at Whole Foods or Thrive Market.
Pro tip: Make sure to rinse off the starchy residue after the noodles are cooked. This way they won’t lump together and will be easier to toss with the vegetables. Earthy, almost nutty in flavor, these spaghetti-shaped noodles are perfect for a gluten-free thai noodle bowl. To add even more earthy, nuttiness, add hemp seeds on top!
Because this Thai noodle bowl recipe is veggie- and pasta-based, it’s easy to keep as a vegan noodle bowl. Or, you can add a side of fish or chicken. Bake hoki (one of my favorites) in the oven with cilantro and a squeeze of zesty lemon. The key is to bake the fish on lower heat and take it out when it’s almost done. Then let it continue cooking covered on a plate for about 5 more minutes until perfection!
Did You Make It?!
If you liked it, I’d love to hear about it! Share and Pin this post on social media, and hashtag #dailybeets and #offthebeetenplate on Instagram. Follow along and subscribe to my newsletter to support Off the Beeten Plate! Salute and enjoy! xoxo, Madalyn