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Tropical Soba Noodle Bowls

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  • Makes 10 cups
  • Serving size: 2½ cups
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Soba noodles, made from buckwheat, have a nutty, earthy flavor and robust texture. They make for a sturdy base in this tropical noodle bowl, which features tangy pineapple, creamy avocado, sweet papaya, and a spicy citrus dressing that soaks into the chewy noodles. Edamame beans add extra heft while a garnish of fresh basil ties everything together with the perfect herbal kick. This soba noodle bowl tastes absolutely divine when served chilled, and is the perfect meal for a grab-and-go lunch to ensure you have something filling and refreshing to keep you fueled up for the rest of your day. 

For more soba noodle recipes, check out these tasty ideas:

By Shelli McConnell,

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Ingredients

  • 1 8-oz. package dry soba noodles, broken once
  • 1½ cups fresh or frozen shelled edamame
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon pure cane sugar
  • ½ to 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper (optional)
  • ¼ teaspoon sea salt
  • 1 fresh papaya, halved, seeded, peeled, and cut into ½-inch cubes (2 cups)
  • 2 cups fresh pineapple cubes (½-inch cubes)
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • ½ cup shredded fresh basil

Instructions

  • Cook noodles according to package directions, adding edamame to pot the last 1 minute of cooking; drain. Rinse under cold water; drain well.
  • For dressing, in a shallow bowl whisk together lemon juice, lemon zest, sugar, Aleppo pepper (if using), sea salt, and ¼ cup water. Reserve 2 tablespoons dressing. Add noodle mixture to bowl; toss to coat. Cover and chill 1 hour.
  • Top noodle mixture with papaya, pineapple, and avocado. Drizzle with reserved dressing. Sprinkle with basil and additional Aleppo pepper (if using).
Nutritional Information:

Per serving (2½ cups): 397 calories, 71 g carbohydrates, 17 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 603 mg sodium, 10 g fiber, 16 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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