Ginger Scallion Noodles

A Few Words…

When I go grocery shopping I’m always on the lookout for new and different products. And I found something a while ago and it’s now part of my ‘go to’ foods.

Soba noodles! Have you ever tried them? They are made of soba (buckwheat) and come in quite a few different flavors. So, when I opened my kitchen cupboard and saw an unopened package of King Soba Sweet Potato and Buckwheat Noodles, that became the inspiration for this simple, fast and tasty noodle dish. By the way, King Soba Buckwheat Noodles are organic and wheat and gluten-free! Check them out!

Not even 15 minutes and it was ready on the table to be served. By the way, I only used red and yellow peppers in this dish (with the exception of green onions – I had nothing else in my fridge!), but you can add edamame beans, shredded carrots, snow peas, whatever extra veggies you like:)

Ginger Scallion Noodles

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  • 1 green onion (shallot), finely chopped
  • 1 tbs. toasted sesame oil
  • 2 tbs. olive oil
  • 1 tbs. low sodium tamari
  • 2 tbs. freshly grated ginger
  • Juice of one lime
  • Zest from the lime
  • 1 tbs. rice wine vinegar
  • 1 tsp. freshly ground black pepper
  • 1 tbs. honey


  • One package of soba noodles
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • Handful of fresh basil, coarsely chopped
  • 1/2 cup shelled edamame beans, shredded carrots, snow peas - optional ideas

Prepare the noodles according to the directions on the package. Once drained transfer to a bowl of cold water and rub the noodles together with your hands to prevent sticking. Drain once more and then transfer into a serving bowl.

Whisk all of the dressing ingredients together. Add the diced peppers, basil and other optional veggies to the noodles and mix well. You may not need all of the dressing, so drizzle about 1/2 on the salad to begin, toss and add more if needed.