Soba & Veggies with Honey-Soy Sauce

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It’s delicious and is done in 20 minutes or less.  Great as a healthy lunch for two or save half for leftovers! This dish is great eaten cold as well.


  • 1 package Soba Noodles
  • 6-8 Baby Carrots
  • 1/4 cup Shelled Edamame
  • 1 tbsp Chives
  • 1 large Garlic Clove
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • 1 tbsp Honey
  • 1/2 Lime
  • 1/8 tsp Ground Ginger
  • 3 tbsp Olive Oil
  • Sesame Seeds

Here’s what I did:

Cook the soba noodles according to the package direction, until al dente.  Cook the shelled edamame.  Slice the carrots longways into quarters, creating strips (I like to keep the carrots raw so it add texture to the dish with that classic carrot crunch). Chop the chives.

Make the sauce: Mince the garlic and add to a medium bowl with the soy sauce, sesame oil, rice vinegar, honey and juice of half a lime.  Mix in the ground ginger, then slowly whisk in the olive oil.  Season with salt and pepper.

Toss the drained soba noodles in the sauce.  Divide the soba into two bowls, then top each with half of the carrots, edamame and chives.  Sprinkle with sesame seeds. Enjoy!

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A few notes, FYI:

Use a few red pepper chili flakes or a dash of sriracha to add a heat factor.

2 thoughts on “Soba & Veggies with Honey-Soy Sauce

  1. I love dishes like these that can be eaten hot or cold. You’re right, this would be great for lunch.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.

    More info including how to submit your link here:

    Liked by 1 person

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