Sweet potatoes and collard greens can make the best leftovers, especially in this delicious and super easy Soba Noodle Bowl recipe.
This is a vegan dish with odd combinations of vegetables that surprisingly work in great harmony together. Traditional "soul food" ingredients are paired with Japanese flavors for a satisfying and interesting meal.
I recently made tapas for the house which included a collard greens chiffonade and ceviche with roasted sweet potatoes. Both were hits and left me wanting to do this dish again! I was short on fish and a few other ingredients so I couldn't recreate most of the dishes and thus created a new one using the leftover greens and sweet potatoes.
WHAT YOU NEED TO MAKE SOBA NOODLES RECIPE
- Soba Noodles - high in protein and fiber with a nutty flavor
- Sweet Potatoes - add a nice touch as the sweetness balances out the dish as a contrast to the salt and acidity of the sauce
- Collard Greens
- Baby Portabella Mushrooms
- Vegetable Stock
- Rice Wine Vinegar
- Tamari or Light Soy Sauce
- Garlic Clove
- Fresh Ginger
- Sesame Oil
- Red Pepper Flakes
Make the broth
Combine stock, tamari, rice wine vinegar, sugar, and salt to taste in a bowl. Stir until the sugar and salt dissolve.
Mix the aromatic seasonings
Combine minced garlic, grated ginger, and pepper flakes in a separate bowl. Set aside.
Prepare the noodles
SOBA NOODLE BOWLS COOKING CONSIDERATIONS
This soba noodle bowl was an excuse for me to make use of leftovers. I was in Desean Hoshimoto Afro-Japanese mindset.
If you don't just happen to have leftover collards and sweet potatoes sitting around, don't fret. Both are easy to make. Just cut up a batch of collards chiffonade style and toss in olive oil and vinegar or lime juice. Sweet potatoes should just be roasted simply.
Limit the seasoning of the greens and sweet potatoes so they pair up well with the garlic, ginger, soy, etc.
Shrimp is a good add for this dish if you're not sticking vegan.
Soba noodles are gluten-free, so if you want to keep this dish fully gluten-free then use Tamari which is a gluten-free soy sauce.
Soba noodles can be expensive due to buckwheat content. The more buckwheat the more expensive. If you're looking for a substitute, go with a whole wheat spaghetti pasta
make this soba recipe
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- ½ cup vegetable stock
- 1 tablespoon rice wine
- 1 tablespoon tamari gluten-free soy sauce or light soy sauce
- ½ teaspoon sugar
- Salt to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ teaspoon red pepper or Aleppo pepper flakes
- 8 ounces soba noodles
- 2 tablespoons sesame oil
- ½ pound roasted sweet potatoes cut into ¼ inch squares
- ¼ cup of collard greens chiffonade see recipe
- 6 ounces fresh baby portabella mushrooms
- Combine stock, tamari, rice wine, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.
- Bring a large saucepan of salted water to a boil and cook the soba noodles according to directions. Drain and toss with the sesame oil.
- Heat a flat-bottomed wok over high heat. Add a tablespoon of the oil.
- Add the garlic and ginger then stir-fry for no more than 10 seconds before adding the mushrooms.
- Stir-fry for 1 minute then add the noodles, sweet potatoes, and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes.
- Add the collard greens then stir-fry another 30 seconds to a minute, until well combined, and serve.