In a hurry, try this quick, easy, healthy plant-based dish. Though you could opt for zoodles only I like the mix of soba zucchini noodles.
In the past few months, these soba zucchini noodles have become a regular at my home. With my hubby living in the capital 5 days a week for work and me having to do all the household chores, quick and easy dishes just like these are my new favorites.
Loaded with flavor and good-for-you-nutrients, this will quickly become a family favorite. Mark my words.
New to Soba Zucchini Noodles? Here’s all you need to know!
Soba Noodles aka Buckwheat Noodles
Soba – which is Japanese for buckwheat – is a Japanese staple food recently gaining popularity in the West. Buckwheat is a nutritious, gluten-free seed or pseudocereal. However, not all soba noodles are made solely of buckwheat flour. Some brands might add some wheat or rice flour to the mix so make sure to read food labels if you are allergic to gluten or just want to avoid them in your diet altogether.
Next to being super delicious, buckwheat is a good source of plant protein, fiber, and energy. Since buckwheat does not contain gluten, it is a great alternative to pasta for people with celiac disease or gluten intolerances.
Zoodles aka Zucchini Noodles
Zoodles are low in calories, gluten-free and packed with health-promoting nutrients. Zucchini contains zero fat and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
Not sure how to spiralize veggies? Well, there are a few ways to do this. Click the link below for more info.
Soba Zucchini Noodles With Homemade Italian Basil Pesto
For the noodles
- 2 zucchini spiralized
- 8 oz soba noodles aka buckwheat noodles uncooked
- 2 to 1½ cup cherry tomatoes halved
- 1 cup onion chopped
- 4 cloves garlic minced
- 2-3 cups spinach shredded
- Himalayan pink salt and black pepper to taste
- Roasted sunflower seeds (optional topping)
- Fresh chives chopped (optional topping)
For the basil pesto
- 1.5 cups Italian basil
- ¼ cup sunflower seeds roasted
- ¼ cup nutritional yeast
- ¼ cup olive oil
- 1 clove garlic
- Himalayan pink sea salt
- Add all pesto ingredients to a blender and process until a smooth paste. Set aside.
- Cook soba noodles according to the instructions on the package. When al dente, drain and set aside.
- Heat cooking oil over medium heat. Sauté onion until fragrant. Add garlic and cook for 1-2 minutes more. Then add cherry tomatoes and cook until they start to soften.
- Add spiralized zucchini and spinach. Cook until the zucchini noodles are soft and spinach has wilted.
- Then add soba noodles. Cook until heated through before stirring in the pesto.
- Optional: serve with roasted sunflower seeds and fresh chives on top.