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- Makes 10 cups
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Soba noodles, made from buckwheat, have a nutty, earthy flavor and robust texture. They make for a sturdy base in this tropical noodle bowl, which features tangy pineapple, creamy avocado, sweet papaya, and a spicy citrus dressing that soaks into the chewy noodles. Edamame beans add extra heft while a garnish of fresh basil ties everything together with the perfect herbal kick. This soba noodle bowl tastes absolutely divine when served chilled, and is the perfect meal for a grab-and-go lunch to ensure you have something filling and refreshing to keep you fueled up for the rest of your day.
For more soba noodle recipes, check out these tasty ideas:
By Shelli McConnell,
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Ingredients
- 1 8-oz. package dry soba noodles, broken once
- 1½ cups fresh or frozen shelled edamame
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure cane sugar
- ½ to 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper (optional)
- ¼ teaspoon sea salt
- 1 fresh papaya, halved, seeded, peeled, and cut into ½-inch cubes (2 cups)
- 2 cups fresh pineapple cubes (½-inch cubes)
- 1 medium avocado, halved, seeded, peeled, and chopped
- ½ cup shredded fresh basil
Instructions
- Cook noodles according to package directions, adding edamame to pot the last 1 minute of cooking; drain. Rinse under cold water; drain well.
- For dressing, in a shallow bowl whisk together lemon juice, lemon zest, sugar, Aleppo pepper (if using), sea salt, and ¼ cup water. Reserve 2 tablespoons dressing. Add noodle mixture to bowl; toss to coat. Cover and chill 1 hour.
- Top noodle mixture with papaya, pineapple, and avocado. Drizzle with reserved dressing. Sprinkle with basil and additional Aleppo pepper (if using).
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