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Sweet Chili Soba Noodles

January 13, 2016

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Perfect for a take-to-work lunch, these sweet chili soba noodles are protein and fiber packed. Prep all the ingredients ahead of time and keep the noodles, veggies, and sauce separate in your fridge. Toss together in a small tupperware and pack for lunch! 

I’m always looking for new lunch ideas for me and Nick. Every week when I’m making our grocery list, we choose something both of us want to eat for lunch and I make a giant batch– enough for ten lunches! It needs to be tasty enough to last us through the week without getting sick of it. Our usual go-to is a minestrone soup, tomato soup, crockpot BBQ chicken, or a big salad. 

Sweet Chili Soba Noodles

These sweet chili soba noodles are a HUGE hit with us– I first made this dish probably a month or so ago. Nick loves it. He actually uses ramen noodles instead of soba (he discards the seasoning packet). I love ramen noodles, but wanted something for myself with a little more fiber and protein (I’ll get him to try soba noodles eventually…). Soba is the Japanese name for buckwheat. The word “soba” refers to a thin noodle made from buckwheat flour. Per cup, it contains 6 grams of protein and 3 grams of fiber. Buckwheat is rich in the amino acid lysine, and has an amino acid score of 100, which is a very high score for a plant food, according to the Whole Grain Council. These noodles, used in both hot and cold dishes, look like spaghetti but have a nuttier flavor. I think they taste much better than regular whole wheat pasta. 

Sweet Chili Soba Noodles

I made a huge batch of the sauce, and keep it in a glass jar in the fridge all week. I also chop up the broccoli and store it in a plastic bag. Trader Joe’s sells a whole pound of shelled edamame for $1.79, so I always load up! Edamame has 4 grams of fiber and 8 grams of protein in just half a cup. 

This dish is very easy to prepare ahead of time– just keep all of the ingredients separate in your fridge so you can assemble it quickly before you leave for work in the morning. Make your coworkers jealous by making the break room smell amazing. It would make an awesome quick weeknight dinner as well! 

Here’s the recipe for Sweet Chili Soba Noodles: 

Print

Sweet Chili Soba Noodles

Perfect for a take-to-work lunch, these sweet chili soba noodles are protein and fiber packed. Prep all the ingredients ahead of time and keep the noodles, veggies, and sauce separate in your fridge. Toss together in a small tupperware and pack for lunch! 

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 1.5 tso minced garlic
  • 1/4 cup sweet chili sauce
  • 2 Tbsp rice vinegar
  • 1/2 tsp Sriracha
  • 1 Tbsp low sodium soy sauce
  • juice from 1/2 small lemon
  • 1 pkg (12oz) soba noodles
  • 2 heads broccoli, steamed and chopped into florets
  • 1 1/2 cups shelled edamame

Instructions

  1. Whisk together the garlic, sweet chili sauce, vinegar, sriracha, soy sauce and lemon juice in a small bowl. 

  2. Cook the soba noodles according to package instructions.

  3. Toss the noodles with the sauce, broccoli and edamame.

Recipe Notes

To store for lunches, keep the veggies, sauce and noodles separate and combine at lunchtime.

Sweet Chili Soba Noodles

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Pasta, Recipes, Vegetarian

Reader Interactions

Comments

  1. Sheena @ Paws and Pavement says

    January 13, 2016 at 2:44 pm

    This sounds really good! I like make big dinners so that we can use leftovers for lunches. It works out well so that we don’t have it too often. Thanks for sharing!

    • Emily Hein, RDN, LD says

      January 14, 2016 at 2:38 pm

      Leftovers are the best!

  2. Lauren @ Bite of Health Nutrition says

    January 13, 2016 at 3:20 pm

    I am always looking for quick lunches to pack for work! This looks yummy :)

    • Emily Hein, RDN, LD says

      January 20, 2016 at 10:33 am

      Let me know if you try it!

  3. Meal Makeover Mom Janice says

    January 13, 2016 at 3:49 pm

    I think I’ll make this for me and my 23-year-old daughter – it’s right up her alley. :)

    • Emily Hein, RDN, LD says

      January 14, 2016 at 2:39 pm

      let me know what you think if you try it!

  4. Rebecca @ Strength and Sunshine says

    January 13, 2016 at 4:24 pm

    Mmmm yum yum yum!! Fantastic quick asian dish!

  5. Alysia at Slim Sanity says

    January 14, 2016 at 9:21 am

    Looks delish! How do you make your sweet chili sauce?

    • Emily Hein, RDN, LD says

      January 14, 2016 at 2:41 pm

      I use the pre-made Mae Ploy sweet chili sauce! It’s so good!

  6. Jessica @ Nutritioulicious says

    January 14, 2016 at 3:16 pm

    Love soba noodles and usually use them to make my peanut soba noodle dish, but can’t wait to try something new. Your sauce sounds fantastic!

    • Emily Hein, RDN, LD says

      January 20, 2016 at 10:35 am

      Oo I’m going to try them with peanut sauce next!

  7. Anne|Craving Something Healthy says

    January 14, 2016 at 11:27 pm

    Yum! I love a big batch lunch idea – and I love that sweet chili sauce :)

    • Emily Hein, RDN, LD says

      January 20, 2016 at 10:35 am

      Big batch is definitely the way to go!

  8. Kate says

    January 15, 2016 at 2:58 pm

    Hi Emily! I’m a fellow RD, and I just found your blog and have bookmarked a few recipes, including this one. Love your food philosophy and positive attitude. Keep it up!

    Kate

  9. Emily Hein, RDN, LD says

    January 20, 2016 at 10:37 am

    Thank you Kate, let me know if you try any of them out! :)

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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