Cucumber Soba Bowls

  • Yield: 4 servings 1x


This recipe is adapted from The Love and Lemons Cookbook, page 133. It comes together quick with a tangy vinegar sauce leveled out by the peanut butter and bright notes from the ginger. The cucumber noodles add the perfect cooling crunch.



24 tbsp. rice vinegar
2 tbsp. tamari or soy sauce (What’s the difference?)
2 tbsp. natural peanut butter
1 tbsp. toasted sesame oil, plus more for drizzling
2 cloves garlic, minced
2 tsp. ginger, grated
squirt of honey (optional)
2 tbsp. scallions, chopped
8 oz. soba noodles
1 c. edamame, frozen
1 large cucumber, spiralized
2 tbsp. sesame seeds


  1. Bring a medium pot of water to a boil.
  2. Meanwhile, assemble sauce. Into a bowl, add rice vinegar, tamari, peanut butter, toasted sesame oil, garlic, and ginger. Whisk until thoroughly combined. Taste. Sweeten with honey if desired or add a bit more rice vinegar. Stir in scallions and set aside. (Side note: for this recipe, I used the garlic press for both the garlic and the ginger.)
  3. Once the water comes to a boil, salt liberally and add in noodles and edamame. Cook according to noodle package instructions. Once done, strain the noodles and edamame. Spray cold water over the mixture to stop from cooking. Noodles should be cold to touch.
  4. Spiralize cucumber using the spaghetti or fettuccini cut.
  5. Into a large bowl, toss noodles and edamame, cucumbers, and sauce until combined. Serve. Sprinkle with sesame seeds.

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