This recipe is super easy and delicious. Use whatever vegetables you prefer in this recipe. If you’re not a fish fan, feel free to add chicken, pork, or tofu to your noodle bowl. These noodle bowls are very versatile and are perfect for nutrient-packed, make-ahead lunches. This dish is perfect served hot or cold. Like extra spicy food? Top with some chili oil or sriracha!
For the noodle bowls:
1.5 pounds tuna or salmon, cut into 1 inch chunks
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
1 teaspoon olive oil
200 grams dry soba noodles
1/2 cup cilantro, chopped
1/2 cup green onions, chopped
1 cup shredded cabbage
1 cup shredded carrots
1.5 cups edamame beans, cooked and shelled
1 cup cucumbers, julienned
1 cup red peppers, julienned
1 cup bean sprouts
For the sesame vinaigrette:
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon ground ginger
Cayenne pepper to taste (optional)
1/4 cup olive oil
Salt and pepper to taste
Toss the tuna or salmon in soy sauce. Coat with toasted sesame seeds.
In a medium skillet, heat olive oil over medium-high heat. Add the fish to the skillet and cook over medium high heat until cooked to medium-rare (approximately 1 minute per side). Set aside.
In a large pot, bring salted water to a boil. Add the soba noodles and cook according to package directions (approximately 7 minutes). Drain and rinse well with cold water to rinse off leftover starch. Set aside.
To arrange your noodle bowls, you may want to divide them separately into 6 portions, or serve family style in a large bowl. Either way is fine.
First, add the noodles to your bowl. Arrange the rest of the ingredients in the bowl on top of the noodles with the fish on top.
In a medium bowl, whisk together the sesame dressing ingredients until well combined.
Spoon the sesame vinaigrette over the noodle bowls. Mix everything together and enjoy! This dish is great served both hot or cold.