This whole recipe took me less than 30 minutes to prepare! Honestly, the longest part was heating and slightly browning the frozen veggies…yes, I said frozen veggies. It’s a simple dish, that is both light and satisfying. If you’re like me, you’ll find yourself going back for more!

Soba and Greens


  • Medium saucepan
  • Large sauté pan
  • Microplane
  • Cutting board
  • Knife
  • Whisk
  • Small mixing bowl
  • Medium mixing bowl
  • Measuring Spoons
  • Mixing spoon
  • Tongs


For soba and greens:

  • 1 ¼ teaspoons fine sea salt
  • Half of a 9.5-ounce package soba noodle
  • 1 tablespoon avocado oil or other neutral oil
  • 1 cup frozen broccoli
  • 2/3 cup frozen shelled edamame
  • 1 garlic clove grated with a microplane
  • 1 head fresh spinach chopped (around 3 cups)
  • 1 bunch scallions trimmed, light green and white parts cut into ¼-inch slices
  • Sesame seeds

For the Dressing:

  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • ¼ cup creamy peanut butter
  • 1 teaspoon grated ginger
  • Juice of 1 lemon about 3 tablespoons
  • 3 tablespoons regular soy sauce


  • Fill a medium saucepan with water and add 1 teaspoon of the salt. Bring to a boil.
  • Add the soba noodles to the pot and cook for 4-5 minutes, until al dente. Drain the noodles and run them under cold water to prevent them from sticking together.
  • In a large sauté pan, heat the avocado oil over medium heat. Add the broccoli, edamame, and garlic to the pan. Add the remaining ¼ teaspoon salt and cook until the vegetables are thawed and slightly browned, 10 – 15 minutes.
  • Meanwhile, make the dressing. Whisk together the sesame oil, rice vinegar, peanut butter, ginger, lemon juice, and soy sauce in a small bowl.
  • Combine the spinach and scallions in a medium bowl. Add the soba noodles and sauteed veggies to the bowl and stir together.
  • Pour the dressing on top and toss to combine. Garnish with sesame seeds. Store any leftovers in the fridge in an airtight container for 3 to 5 days.