There's only one thing better than enjoying a vibrant meal you just made yourself: Enjoying a vibrant meal you've already made. That's why batch-cooking is a fantastic way to guarantee your taste buds never get lonely, while ensuring your health goals never stray out of reach. While there are many recipe options that are suitable for batch-cooking, noodle bowls are one of easiest ways to go: a satisfying meal that doesn't mind sitting a few days in the refrigerator, and sometimes even becomes a little better with age. Served warm or cold, our Asian-influenced riff made with buckwheat-infused soba noodles makes a great lunch on the fly, or you can add a little baked tofu in for a cook-free, balanced dinner.
Soba Noodle Bowl
Boasting delicious Asian flavors, this veggie-laden noodle bowl may be enjoyed warm or cold, and gets a salty-sweet touch with coconut aminos mixed in (though you could also use tamari in a pinch). A quick note on shredding the scallions: to get a beautiful curled effect, use a devise that looks like a vegetable peeler with teeth. Or alternatively, just slice the scallions very thinly.
Makes 4 Servings
1 package soba noodles
½ napa cabbage, shredded
2 carrots, shredded
1 Daikon radish, shredded
3 scallions, trimmed and shredded
2 tablespoons sesame oil
¼ cup coconut aminos
1 teaspoon rice wine vinegar
¼ cup roasted and salted almonds
Cook the soba noodles according to the manufacturer's directions. Rinse and place in a large bowl. Fold in the cabbage, carrots, radish and scallions. In a small bowl, whisk together the oil, aminos, and vinegar. Add the dressing to the noodle bowl and mix well, adding additional salt if desired, to taste. To serve, transfer to bowls, and top with chopped almonds.