Rainbow Soba Noodles with Toasted Pumpkin Seeds

Name: Rainbow Soba Noodles with Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- 1/2 ounces, weight Soba Noodles; 2 Tablespoons Raw, Shelled Pumpkin Seeds; 3 whole Radishes, Cleaned And Thinly Sliced; 1/2 cups Carrots, Matchsticked, Shredded, Or Thinly Sliced; 1/2 whole Red Bell Pepper, Finely Diced; 2 whole Scallions, Thinly Sliced; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Natural Peanut Butter; 2 Tablespoons Olive Oil; 1 Tablespoon Minced Fresh Parsley; 1- 1/2 teaspoon Barley Or White Miso

Servings: persons

3- 1/2 ounces, weight Soba Noodles
2 Tablespoons Raw, Shelled Pumpkin Seeds
3 whole Radishes, Cleaned And Thinly Sliced
1/2 cups Carrots, Matchsticked, Shredded, Or Thinly Sliced
1/2 whole Red Bell Pepper, Finely Diced
2 whole Scallions, Thinly Sliced
2 cloves Garlic, Minced
1- 1/2 Tablespoon Natural Peanut Butter
2 Tablespoons Olive Oil
1 Tablespoon Minced Fresh Parsley
1- 1/2 teaspoon Barley Or White Miso

1
1.
2
Cook soba noodles: boil some water and toss them in for 4-5 minutes.
3
They have a lot of delicious salt, which means your pot will boil over really quickly.
4
The noodles cook in only a few minutes, but they do require some attention.
5
Once theyre done, drain them and set them aside.
6
If you want to cut sodium a bit, rinse them with warm water after youve drained them.
7
2.
8
Toast pumpkin seeds.
9
They need to be shelled (you can buy them this way), which means theyll be a brown or green color instead of the white that the outer shells boast.
10
Place them in a dry skillet over medium heat and stir frequently.
11
Within 2-3 minutes theyll take on a pretty golden brown and start to popthat means theyre done.
12
3.
13
Mix the sauce ingredients.
14
It will make a very ugly, but tasty, sauce.
15
Use your discretion with the oilmore will make it saucier while less will create more of a paste.
16
Its all about your preference in state of matter and fat content.
17
4.
18
Add the hot noodles to the sauce and mix well.
19
Separately, lightly mix the radishes, carrots, and red pepper.
20
Wrestle the sauced noodles into 2 plates or bowls and top with the vegetable mixture.
21
Finish with the toasted pumpkin seeds and scallions.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3- 1/2 ounces, weight Soba Noodles, 2 Tablespoons Raw, Shelled Pumpkin Seeds, 3 whole Radishes, Cleaned And Thinly Sliced, 1/2 cups Carrots, Matchsticked, Shredded, Or Thinly Sliced, and more.

Yes, Rainbow Soba Noodles with Toasted Pumpkin Seeds falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!