Packed with veggies – mushrooms, snap peas + asparagus – this Sesame Noodle Bowl is quick + simple to fix. Soba noodles are tossed with a light sesame-soy sauce for a fresh and healthy Asian-inspired noodle bowl.
Asparagus and snap peas are one of the first veggies to pop up in my garden. Every garden should have asparagus – it’s a perennial plant – so it comes up every year without any fuss. When you break off a fresh stalk of asparagus – water just gushes out of the stem – it’s tender and juicy – not like the poor stalks with shriveled dry ends that sit on the grocery store shelves. I highly recommend it for your garden.
Then there are snap peas – also super easy to grow and the sweetest thing to eat straight from the pod. They like the early spring weather, so you can plant them in March/April depending on your growing zone. Plus they do wonders for your soil – fixing nitrogen to provide energy for the next crop you plant in their place.
How to Make Sesame Soba Noodle Bowl
The prep for this soba noodle bowl recipe is easy. Use any fast-cooking Asian noodle – I use these soba noodles which take 4 minutes!
Step 1: Boil noodles.
Step 2: Sauté asparagus, snap peas and portabella mushrooms.
Step 3: Toss it all together with sesame-soy dressing. Heat it through + enjoy!
#1: Mushrooms should be plump and juicy after cooking – retaining the moisture they hold. Adding salt too early in the cooking process draws the water out and leaves you with thin, sad mushrooms. Keep them plump by adding salt at the end of cooking.
#2: Snap peas have a stringy side attached to the stem. Snap off the stem and pull off the tough string that runs along the length of the pod. Skipping this step will result in a mouthful of stringy fibers that you won’t enjoy chewing!
This healthy sesame noodle bowl can be made ahead of time if you like to prep for the week and you can swap in any vegetables you have on hand.
This Sesame Noodle Bowl is quick, easy and delicious. Soba noodles are tossed in a light soy dressing and topped with snap peas, mushrooms + asparagus for a quick and healthy meal.
- 3 oz soba noodles or any other quick cooking asian noodles
- 1 cup roughly chopped portabella mushrooms
- 1 cup snap peas stems/strings removed and cut in half (see tips above)
- 4-5 stalks asparagus cut into bite sized pieces
- 2 Tbs sesame oil (divided)
- 1 Tbs soy sauce
- 2 tsp rice vinegar or white wine vinegar
- 1 small clove garlic finely chopped
- 1 Tbs finely chopped chives or scallions to top
- 1 Tbs toasted sesame seeds to top
- Optional addition: a little sriracha to spice it up!
Prepare noodles according to package instructions. When cooked, drain and set aside until ready to toss with vegetables.
While the noodles are cooking, in a large sauté pan, cook all vegetables in 1 Tbs sesame oil over medium-high heat. The pan should be big enough to accommodate the noodles to mix it all together in the end.
In a small bowl, whisk the remaining 1 Tbs sesame oil with the soy sauce, vinegar, + garlic.
When vegetables are just tender - add noodles and sauce. Mix until heated through - about 2 minutes.
Top with chives and sesame seeds.
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Catering Den Haag
This looks like the perfect dish! Yum!
You had me at snap peas and asparagus! I liked the Spring Veggies in the title. That caught my eye and then when I found out what the veggies were, I couldn’t resist. This dish looks amazing. Shared and pinned. Thank you for sharing at Happiness is Homemade link party.
Thanks Amy! I love snap peas – they just taste like spring!
Made this tonight for dinner, it was delicious. We added chicken to it, just marinated it in soy sauce then cooked it separate and added it when you combine the noodles with the vegetables. Great meal and very easy to prepare!
Thanks Brittany! Sounds like you had a great meal! Happy you enjoyed it!