Soba and Zucchini Noodle Bowl

Prep Time 10 min Cook Time 1 hr Serves 4 servings     adjust servings


    For the pesto

    • 1/2 cup fresh mint leaves, packed
    • 1/2 cup fresh basil leaves, packed
    • 1/4 cup raw walnuts
    • 2 tablespoons hemp hearts
    • 4 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 clove garlic
    • Salt to taste

    For the noodle bowl

    • 2 cups mix of red and yellow tomatoes
    • 3 zucchini, cut into noodles (I used a spiralizer , but you might be able to use a vegetable peeler too)
    • 1 pkg buckwheat soba noodles (I like Eden brand)
    • Sea salt to taste


      For the pesto:

      1. Place all the ingredients in a food processor and process until chunky.

      For the noodle bowl:

      1. Preheat oven to 400 degrees.
      2. Place the tomatoes on a lined baking sheet . Drizzle with a little oil and sprinkle with sea salt.
      3. Roast in the oven for about 35 to 45 minutes. Remove and let cool.
      4. Bring a large pot of water to a boil. Add the soba noodles and cook for about 7 minutes.
      5. Remove the soba noodles from the water. Add the zucchini noodles to the water and cook for only 1 minute. Drain the zucchini noodles. Run both the zucchini noodles and soba noodles under cold water, separating the soba noodles with your fingers if they are sticking.
      6. Add the zucchini noodles and soba noodles back to the pot and toss with the pesto and roasted tomatoes.


      Recipe Notes

      Best when served immediately. This should last in the fridge for 4 to 5 days. Enjoy!

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