This green goddess noodle bowl makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch as it does for dinner is what I’m all about.
This green goddess noodle bowl is easy to whip up for a crowd, and can be easily modified to sort all sorts of diets fussiness. The ginger miso dressing soaks in and amps up the flavour . The different steps can all be done the night before if you’re having it for lunch, just layer it in your tupperware/ chosen lunch container and put it in the fridge ready to whip out the next day.
The buckwheat noodles have a lovely nutty flavour but can be a little difficult to cook just right. You must refresh them in cold water and separate with your fingers as you do to stop them from sticking. Drain and dress immediately with the ginger and miso dressing. I say all this in the recipe but just wanted to stress that you can’t leave them sitting there after cooking them, refresh and dress immediately! Otherwise your green goddess noodle bowl will be on a base of noodle sludge that not even that ginger miso dressing can save.
Just because I’ve called this a ‘green goddess’ bowl doesn’t mean you gods out there can’t eat this (stop being ridiculous), it’s more about that idea of mother nature and all the green things in the bowl than this being a feminine meal. Food doesn’t have a gender, it’s for everyone.
And this food is goodness for all. Just look at all that green stuff. And those noodles, who doesn’t like noodles? Plus creamy avocado and some extra protein. Everyone is happy.
250g buckwheat noodles
2 Tbs tamari
1 tsp sesame oil
1 Tbs freshly grated ginger
2 Tbs rice wine vinegar
1 tsp miso paste
2 x bok choy
3 cups spinach, finely shredded
2 tsp lime juice
1 Tbs white sesame seeds, toasted
2 cups snow peas
2/3 cup podded edamame (if you buy frozen, cover pods in boiling water and let stand for a few minutes)
2/3 cup spring onion finely sliced
1 cup coriander leaves
1 avocado, finely sliced
1 cup finely sliced cucumber rounds, cut in half
1/2 tsp black sesame seeds (or more white!)
1 tsp rice wine vinegar
1/2 tsp tamari
1 cup bean shoots
4 boiled eggs cooked to your liking. Here’s a great guide! (alternatively hot smoked salmon, grilled/roasted chicken etc)
Make dressing by combining 2 Tbs tamari, 1 tsp sesame oil, 1 Tbs freshly grated ginger, 2 Tbs rice wine vinegar, 1 tsp miso paste.
Cook the soba noodles according to packet instructions. Make sure you cool under cold running water after cooking. Toss with 3 Tbs of the above dressing immediately.
Separate bok choy leaves, clean well then slice lengthways into 1cm strips. Steam over boiling water for 5 minutes, or until softened. Toss with the remaining dressing.
Dress the spinach with the lime juice and toss with the box choy, spring onion and toasted sesame seeds. Set aside.
Combine the sliced cucumber with the black sesame seeds, 1/2 tsp tamari and 1 tsp rice wine vinegar. Set aside.
Trim the snow peas then steam over rapidly boiling water for 3 minutes, or until they brighten in colour.
Slice eggs in half.
Assemble salad: In each bowl place 1/4 of the noodles. Follow with 1/4 of the bok choy/spinach mixture, 1/4 of the snow peas, 1/4 of the edamame, 1/4 of the cucumber, 1/4 of the coriander leaves, 1/4 of the avocado, 1 egg and the bean shoots. Basically put everything you’ve prepared into bowls!