Vegan asian soba noodle bowl
Prep time
Cook time
Total time
Using the extra pickling liquid as a sauce for the noodles makes this a super flavorful meal without a lot of work.
Serves: 2
  • 1 cup butternut squash, cut into ¼-inch dice
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 cup Brussels sprouts
  • ½ cup pickled shitakes
  • 8 ounces soba noodles
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon black sesame seeds
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Add the butternut squash to the baking sheet, toss with 1 tablespoon of olive oil and season with salt and pepper. Roast until tender about 15 - 20 minutes.
  2. Cut the Brussels sprouts in half lengthwise and then finely shred them. Heat a teaspoon of olive oil in a skillet over medium high heat and add the Brussels sprouts and cook for 2 to 3 minutes just until they begin to soften.
  3. Bring a large pot of water to a boil and cook noodles according to package instructions. Be careful not to overcook. Drain and toss with a tablespoon of the pickling liquid
  4. Divide the soba between two bowls and top with the squash, mushrooms and brussels sprouts. Garnish with the chives and sesame seeds and serve.
Recipe by Scaling Back at