15 Minute Buckwheat Noodle Veggie Bowls with Tahini Soy Dressing

Noodle Recipes for Life

Veggie noodle bowls, Yay or Nay? I'll just pretend each one of you replied 'yes' to this question, because who wouldn't like a meal like this (if you had tasted it, you'd know what I'm talking about). I'm a big noodle fan in general, whether they're greasy Chinese type, Japanese ramen or cold buckwheat soba noodles with fresh veggies & tofu. I think noodles are one of the most versatile ingredients one can have in his/hers pantry: they're so easy to mix into soups, stir fries or be served with vegetables as a salad bowl (one of my all-time favs are those Vietnamese salad bowls made with rice vermicelli and a generous amount of salty-sour-sweet dressing). 


Choosing the Right Noodles

I honestly think there's no 'best' or 'healthiest' version of noodles. You should decide yourself what works best with the type of dish you're making and think about what goals you want to achieve. For example, buckwheat soba will be less processed than white rice noodles, but you can also choose black or brown rice noodles for a similar effect. They're fun to use for their bright colours, too, so if you like a pretty dish, go for it - black noodles look beautiful in a coconut milk based soup or stew. White rice or wheat noodles are perfect if you want to make a classic Asian dish and would like to go authentic. All in all, let's Noodle.



  • Fresh crunchy veggies: pepper/cucumber/carrot/leek and similar kind
  • Buckwheat soba (Japanese for 'buckwheat') noodles or black/brown rice noodles
  • Protein: tofu or prawns + steamed edamame (soy beans)
  • Toppings: sesame seeds/chilli/mint/coriander
  • Dressing: soy sauce/tahini/toasted pumpkin (mine's from a health store in Lithuania called Livinn) or sesame seed oil/maple syrup/rice vinegar or lime juice/tabasco 


NOTE: I'm not stating the exact amount of ingredients to mix with your noodles, so simply go with the flow. In the end, we're all different. Only you can decide how many carrots should be in your bowl.

Perfect for busy days - chop, boil, mix and enjoy.

Served in Coconut Bowls.



Makes 1 bowl | 1 tablespoon: 15ml | 1 teaspoon - 5 ml | Total time: 15 minutes


  • 80 g of buckwheat noodles (dry)
  • fresh veggies: carrot, cucumber, sweet pepper, red cabbage, leek (cut into thin strips)
  • edamame (soy beans): you can get them frozen and simply boil for 2 minutes
  • tofu (cut into thin strips)
  • fresh chilli, sesame seeds, mint and/or fresh coriander

For the dressing:

  • 1 tablespoon of soy sauce
  • 2 teaspoons of light tahini
  • 1,5 teaspoon of toasted pumpkin or sesame seed oil
  • 1 teaspoon of maple syrup
  • 1/2 teaspoon of rice or white wine vinegar or lime juice
  • a few drops of tabasco
  • 1,5 tablespoons of water

Prep the Veggie Bowl

Boil buckwheat noodles then wash under cold running water. This will prevent them from cooking further and becoming mushy. Set aside to drain. Cut tofu and all veggies into thin strips, including the fresh chilli. Boil edamame beans. Mix noodles with half of the veggies, tofu and the dressing. 

Make it Pretty


Place into a pretty bowl, top with remaining veggies and tofu, sesame seeds, fresh mint and/or coriander leaves, chilli. Enjoy using wooden chopsticks. Go have a great day!


If you tried this recipe, do let me know what you think in the comments below or tag @kitchen.julie #kitchenjulie on instagram and @kitchenJulieBlog on facebook