Lunch

Soba Noodles with Charred Summer Vegetables & Ponzu

Name: Soba Noodles with Charred Summer Vegetables & Ponzu
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 180g dried soba noodles; 1 medium zucchini, sliced lengthwise into ¼-inch planks; 100g snap peas; 2 tbsp ponzu sauce (shop-bought is fine); 1 tbsp mirin; 1 tbsp sesame oil; 1 tsp rice vinegar; 50g fried tofu skin (yuba), torn into strips; 1 spring onion, sliced on the bias; ½ sheet nori, cut into thin strips; 1 tbsp sesame seeds, toasted; 1 tsp salt, for pasta water

Nutty buckwheat soba dressed in a sharp, umami-rich ponzu sauce, loaded with quick-charred summer vegetables and silky-crispy fried tofu skin. It's refreshing, naturally gluten-free (if needed), and comes together in under 20 minutes.

532calper serving 22gprotein 96gcarbs 10gfat 6min prep 14min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this