Include in Print View:

Soba Noodle Supreme

Soba Noodle Supreme recipe image
This vibrant Soba Noodle Supreme combines earthy buckwheat noodles with sweet, caramelized roasted butternut squash and tender steamed asparagus. The dish is brought together with a light, aromatic dressing of sunflower oil and fresh dill, creating a perfect balance of textures and flavors. It is a hearty yet light meal that feels both comforting and sophisticated. Ideal for a quick weeknight dinner or a healthy vegetarian option for potlucks, this recipe highlights seasonal vegetables. The natural sweetness of the squash complements the nutty taste of the soba, while the spinach adds a nutritious green boost. Simple to prepare with minimal ingredients, it is a satisfying dish that appeals to a wide range of palates.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 15.0
Dietary: Vegetarian
Description
This vibrant Soba Noodle Supreme combines earthy buckwheat noodles with sweet, caramelized roasted butternut squash and tender steamed asparagus. The dish is brought together with a light, aromatic dressing of sunflower oil and fresh dill, creating a perfect balance of textures and flavors. It is a hearty yet light meal that feels both comforting and sophisticated. Ideal for a quick weeknight dinner or a healthy vegetarian option for potlucks, this recipe highlights seasonal vegetables. The natural sweetness of the squash complements the nutty taste of the soba, while the spinach adds a nutritious green boost. Simple to prepare with minimal ingredients, it is a satisfying dish that appeals to a wide range of palates.
Ingredients
  • 3 ounce Asparagus; cut into 1-inch
  • 3 ounce Butternut squash
  • 3 ounce Buckwheat noodles (soba); cooked
  • 3 ounce Spinach; cut into bite-size pieces
  • 5 tbsp Sunflower oil
  • 1 tsp Dill
  • 1 tsp Salt
Directions
  1. 1
    Preheat oven to 400 degrees Fahrenheit (204&# 194;°C).
  2. 2
    Steam the asparagus until tender, approximately 8 minutes, then drain and cut into 1-inch pieces.
  3. 3
    Cut the butternut squash in half, remove the seeds, and discard them.
  4. 4
    Place the squash halves in a 4x8 baking pan cut side down with 1/3 inch of water and bake for 40 minutes.
  5. 5
    Remove squash from oven and allow to cool slightly, then peel off the skin and cut the flesh into bite-size pieces.
  6. 6
    Cook the soba noodles according to package instructions, drain, and rinse with cold water if desired.
  7. 7
    In a large bowl, combine the cooked soba noodles, roasted squash, steamed asparagus, spinach, sunflower oil, dill, and salt.
  8. 8
    Toss everything together well to coat evenly.
  9. 9
    Serve warm.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 15.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 1.6g7%
Sugars 1.4g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can substitute butternut squash with acorn or delicata squash.

Fresh dill is preferred, but 1/2 teaspoon of dried dill weed can be used as a substitute.

For added protein, consider topping with toasted sesame seeds or edamame.

Keywords: soba noodles, butternut squash, asparagus, roasted vegetables, dill dressing, vegan dinner, vegetarian main, buckwheat noodles, spinach, sunflower oil, healthy recipe, easy weeknight meal
Read it online: https://www.chefs-mate.com/recipe/soba-noodle-supreme/