Japanese noodle bowls with spiralized cucumber, edamame beans & wakame.
This noodle bowl with spiralized cucumber is light and refreshing. It’s packed with nutrients and is incredible delicious!
SEAWEED… Are you on team love it or team hate it? I know, the thought of adding something from the sea to your salad might sound kinda weird. But stick with me.
Seaweed can be a bit overpowering on its own. But by adding it to salads, the taste is actually more mild than you might think. Plus sea veggies are loaded with health benefits. So give it a try!
For these Japanese inspired noodle bowls, soba noodles are tossed with spiralized cucumber. Spiralized veggies are so much fun add they add a nice crunch to the salad. Really, these noodles are having so much fun!
Also invited to the party, edamame beans to add protein and avocado for a creamy note. And of course, loads of wakame! The salad is tossed with a zingy and refreshing ginger – lime dressing. A final scatter of dramatic black sesame seeds. Let’s eat this bowl of happiness.
And these bowls are not only incredibly healthy, the recipe is super easy. An added bonus, the leftovers can be make up for a great lunch-on-the-go.
Let the sea-weed set you free!
Hope you love these bowls as much as I did! If you try this recipe, I’d love to hear what you think, just tag us on Instagram @chillies_for_chocolate.
Green Lizard Bowls…
vegan, gluten free, soy free option, nut free
For the noodle salad:
200 grams (GF) soba noodles or use your favourite noodles!
1 English cucumber, spiralized
1 cup cooked edamame beans
¼ cup dried wakame
For the dressing:
2 tbsp toasted sesame oil
3 tbsp soy sauce or coconut aminos
3 tbsp freshly squeezed lime juice
Zeste of 1 lime
3 tsp ginger, micro planed
2 tsp mirin
Salt, to taste
2 avocado’s, sliced
Black sesame seeds, for garnish
Toasted sesame oil
Cover the wakame with cold water and leave to rehydrate for 10 minutes. Drain and squeeze to remove excess water.
Cook the noodles according package instructions. Drain and rinse under cold water. Meanwhile prep the dressing and cucumber.
For the dressing, mix the ingredients in a small bowl. Season to taste with salt.
Add the cooked noodles, spiralized cucumber, edamame beans, wakame and dressing to a large bowl. Gently toss to combine.
To serve, divide the noodle salad between 4 bowls. Top with sliced avocado, a sprinkle of black sesame seeds and an extra drizzle of toasted sesame oil. Enjoy!
No spiralizer? Cut the cucumber into matchsticks.
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