4 oz soba noodles
1 tbsp olive oil
2-3 cloves garlic, grated
1 tbsp grated ginger
2 tbsp water
1 tbsp honey or can sugar
1 small yellow bell pepper, thinly sliced
1 small zucchini, julienned into noodles, roughly 2 cups worth
2-3 tbsp toasted sesame seeds
- Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
- In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
- Toss in the thinly sliced red onion and pepper, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
- Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)