Summery Soba Noodle Bowls
with Ponzu-Dressed Zucchini & Crunchy Almonds
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
Simplicity, freshness and bright flavours are in the house—or out on the terrace. These bowls are brimming with garden bounty awash in ginger, ponzu and wafu sauce. Cherry tomatoes meet soba noodles for a sweet meets earthy contrast, while toasted almonds make for a crunchable munchable meal.
We will send you:
- 280g Multicoloured cherry tomatoes
- 2 Scallions
- 2 Heirloom zucchini
- 20g Ginger
- 60ml Wafu sauce
- 25g Almonds
- 180g Soba noodles
- 45ml Ponzu lime sauce
- 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)
Contains: Almonds, Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Peeler
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
3 g
Sodium
1330 mg
Total Carb
81 g
Sugars
13 g
Protein
7 g
Fibre
7 g
Preparation
Start the zucchini
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; thinly slice crosswise on an angle.
- Peel and mince the ginger.
- On a lined sheet pan, toss the zucchini with the ginger, a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until browned and tender.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Halve the tomatoes.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Boil the noodles
- Add the noodles to the pot of boiling water and boil, 3 to 4 min., until tender.
- Drain and rinse under cold water.
- Transfer to a bowl and add the tomatoes, wafu sauce, remaining spices and ½ the green tops of the scallions; toss well.
Toast the almonds
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the almonds (roughly chop if whole) and ½ the white bottoms of the scallions. Toast, stirring often, 4 to 5 min., until the almonds are lightly browned; season with S&P.
- Transfer to a small bowl.
Finish the zucchini
- In a medium bowl, combine the ponzu and remaining white bottoms of the scallions.
- Add a drizzle of oil and the zucchini; toss well.
Plate your dish
- Divide the noodles between your bowls.
- Top with the zucchini.
- Garnish with the almonds and remaining green tops of the scallions. Bon appétit!
