Rainbow Soba Noodle Bowl
Ingredients
For the bowl
1 package soba noodles, cooked and drained
¾ cup shelled edamame
2 Persian cucumbers, finely diced
4 sweet peppers or 1 bell pepper, finely diced
¾ cup snap peas, chopped
2 large carrots, peeled into strips
3 teaspoons sesame seeds
3 teaspoons nori flakes
Optional: marinated tofu
For the dressing
3 teaspoons grated ginger
1 teaspoon grated garlic
6 tablespoons sesame oil
3 tablespoons soy sauce (or coconut aminos for gluten-free)
3 tablespoons ponzu
3 tablespoons water
1½ teaspoons agave
Directions
Cook the soba noodles according to package instructions. Rinse under cold water to remove excess starch and drain well.
Whisk together all dressing ingredients in a bowl.
Assemble the jars: Divide the dressing evenly among the 3 jars. Add the soba noodles, then layer in the edamame, cucumbers, peppers, snap peas, and carrot strips.
Top each jar with 1 teaspoon sesame seeds and 1 teaspoon nori flakes.
Tip: Placing the dressing at the bottom and noodles on top helps absorb flavor while keeping vegetables crisp. Add protein at the bottom if you want it to marinate, or on top if you prefer it firmer.
