Summery Soba Noodle Bowls
with Ponzu-Dressed Veggies & Crunchy Almonds
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Summer means it’s time to chill. Simplicity, freshness and bright flavours are in the house—or out on the terrace, depending on where you’re sitting down to eat. These bowls are brimming with season’s garden bounty, like leafy Asian greens and zucchini awash in ginger and lime-inflected ponzu sauce. Cherry tomatoes are tossed with soba noodles for a sweet meets earthy contrast, while toasted almonds are just the garnish to add crunch to this highly munchable meal.
We will send you:
- 140g Cherry tomatoes
- 2 Scallions
- 1 Zucchini
- 225g Yu choy (or gai lan)
- 20g Ginger
- 60ml Wafu sauce
- 25g Sliced 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: Eggs, Sesame, Soy, Almonds, Wheat, Buckwheat
You will need:
Parchment paper
Total Fat
30 g
Saturated Fat
3 g
Sodium
1170 mg
Total Carb
80 g
Sugars
10 g
Protein
8 g
Fibre
8 g
Preparation
