Since the weather got quite hot recently, I've been enjoying a bit lighter dishes rich in fresh veggies. As I like soba noodles (buckwheat noddles) a lot, I came up with this colorful soba veggie bowl! Not only is it rich in vegetables, it also contains healthy noodles for carbs, chickpeas for protein and sesame oil for healthy fats.
Ingredients
Ingredients100g Soba noodles
(I use wide ones as they don't get as soggy, see pic)
1 carrot
1 zucchini
1/4 leek
1/4 medium sized onion
1 teaspoon of sesame oil
a hand full of frozen spinach
(fresh is ok too, just wash and cut it)
1/3 can of chickpeas, rinsed and drained
1/2 can cut tomatoes
2 teaspoons of curry powder
1/2 teaspoon of salt
a pinch of black pepper
feel free to add sesame seeds for more healthy fats on top!
Instructions
Cook the soba according to the instructions on the package. Be careful not to cook them too soft. Drain and wrinse them with cold water to avoid them from getting soggy. . Put them aside.
While the noodles are cooking, peel the carrot and zucchini and cut them into fine stripes using your peeler. Then set them aside as well.
Peel the onion and wash the leek. Then cut both into little pieces.
Heat the sesame oil in a big pan and fry the onion and leek on medium heat. Stir freequently.
Add the spinach, carrot and zucchini.
Season with curry powder, salt and pepper.
Add the chickpeas and as well. Keep everything frying on medium heat while stiring until the carrot softens a bit.
Then add the canned tomatoes and a little bit of water to create a bit more sauce. Cook everything for about 5min.
Lastly, add the soba noodles and add more spices to your liking.
Then serve and enjoy :)
Tipp: If you are gluten-intolerant, be careful to buy soba noodles made from 100% Soba!
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