15-Minute Skinny Vegetable Soba Noodles – 🍜💜💚 Comforting noodles in an Asian-flavored broth with crisp-tender veggies! An easy and filling recipe that’ll help you fit into your skinny jeans without sacrificing flavor!
Easy Soba Noodles and Vegetables
When I want something warmer than a salad yet something that still incorporates plenty of healthy vegetables, this is perfect. Part noodle bowl, part soup.
The dish is ready in the time it would take me to make a salad and while it’s hearty and comforting, it’s light enough to keep me fitting into my skinny jeans.
The broth is layered with flavors including soy sauce, rice wine vinegar, lime juice, agave, and sesame oil. Fresh grated ginger, green onions, and cilantro add even more dimension. Make sure to taste your broth and make any tweaks you think it needs.
There’s plenty of crunch and texture from the the sugar snap peas, carrots, red cabbage, and baby bok choy I used.
But it’s versatile and you can use your favorite vegetables. Try radishes, mushrooms, edamame, or tofu. The dish is vegan as written but you can add shredded chicken if you think you’ll miss the meat but we don’t.
I find soba noodles at my regular grocery store in either the Asian foods aisle or in the pasta aisle, often kept near the gluten-free pasta or brown rice pasta. If you can’t find soba noodles, whole wheat spaghetti may be substituted, noting that it takes much longer to cook than soba noodles, which usually cook in about 4 to 5 minutes.
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15-Minute Skinny Vegetable Soba Noodles
Ingredients
- 64 ounces 8 cups low-sodium vegetable broth (low sodium-chicken broth may be substituted)
- ¼ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 2 to 3 tablespoons agave, honey may be substituted
- 2 teaspoons freshly grated ginger
- 1 teaspoon salt, plus more to taste
- ½ teaspoon pepper
- 9.5 ounces dried soba, buckwheat noodles (whole wheat spaghetti may be substituted noting different cooking times)
- 3 cups baby bok choy, sliced into 1/2-inch strips (from about 3 baby bok choy that have been trimmed)
- 2 ½ cups red cabbage, sliced into thin ribbons (from about 1/4 head medium cabbage)
- 2 cups sugar snap peas
- 2 cups carrot ribbons, use a vegetable peeler to make them from about 2 large carrots that have been peeled and trimmed
- ½ cup green onions, sliced into thin rounds (from about 4 green onions that have been trimmed)
- ⅓ cup fresh cilantro leaves, stems discarded, finely minced
- toasted sesame seeds, optional for garnishing
Instructions
- To a large Dutch oven or stockpot, add the broth, soy sauce, rice wine vinegar, lime juice, sesame oil, agave, ginger, salt, pepper, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and allow mixture to simmer for 5 minutes.
- Add the soba noodles, bok choy, cabbage, and cook over medium-high heat until the noodles are al dente, about 4 to 5 minutes, or according to package directions.
- Add the sugar snap peas, carrots, green onions, cilantro, and cook for 1 minute, or until sugar snap peas are crisp-tender.
- Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, soy sauce, vinegar, agave, etc., optionally garnish with sesame seeds, and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is so many of my favorite things in one bowl!! It’s going on my menu for this week!
LMK if you try it!
We tried this recipe tonight and LOVED it!! I added a jalapeno because I can’t help myself. And as a bonus the noodles turned a light purple from the cabbage and my daughter was SO happy with purple noodles haha :)
Thanks for trying the recipe and I’m glad it came out great for you! They do turn purple (and the leftovers became even more purple a day or two later) and glad that worked great for your daughter – and impressed she’ll go for jalapeno too (mine will too but lots of kids won’t!)
Wow, looks yummy and delicious. My girl is fan of noodles and I gonna try this out. Thanks. BTW, beautiful snaps.
I finally got around to making the Skinny -vegetable -soba-noodles. Sooooo Yummy! I love your recipes; they’re simple, quick, and taste delish!!
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments about my recipes, too!
ALL LOOKS GREAT CAN;T WAIT TO TRY THEM
all looks great would loe to try them.
oh yummy! I would love this!
this looks SO yummy!!! loving the simple sauce that this is paired with, it really makes the dish customizable in terms of which veggies you decide to throw in :) x
All beautiful recipes, Averie. Thank you and have a Great Week.
Thanks, Liz, you too!
That broth sounds amazing!! I need to try this asap!
Love this – was such a goldmine because I wasn’t expecting all the related recipes. Been trying to get my Asian veggie cook on for a while – great ideas here.
Thanks for stopping by!
This looks delicious! Veggie stir fry is my go-to lunch, I could eat it every day! I’ll definitely have to try this version!
It reminds me of an Asian twist on the Weight Loss Veggie Soup!
Big fan of soups, especially those with an Asian feel.
Made a small pot (2 servings) of beef and broccoli soup a week ago. Only had beef broth and no actual beef. Was going to add wontons, but didn’t have any. Decided to use some pork potstickers instead. First bowl was ok. The second bowl, after it had sat in the fridge for about 6 hours marrying together… holy doodle!
Your soup sounds awesome and love that you could get away with just the beef broth minus the actual beef. And yes to flavors marrying over time!
I remember you mentioning an upcoming soba noodle recipe and this really looks good! Lots of veggies and a flavorful broth. I love using soba noodles because of their short cooking time and Jon prefers them over any other kind of noodle. This is on my radar for the weekend.
Didn’t know you were such a big fan of soba noodles in your house! Well then I think you will really like this one and it’s healthy and so flexible with whatever kinds of extra veggies you have and want to toss in!