Green Soba Bowl With Sesame Yogurt Sauce

Love Japanese food and basil cream sauce but hoping to cut back on the calories? This easy basil-infused and nutty accented soba recipe will certainly provide you with that healthy dose of creamy goodness without compromising on the taste!
Re-creating the delectable basil cream sauce is simple and fuss-free. Instead of using the calorie-laden heavy cream, Farmers Union Greek Style Yogurt is a healthier alternative that offers equally smooth and creamy consistency. Mixing it together with a dollop of Japanese roasted sesame provides a more nutty and sweet flavour. Toss in a handful of toasted pine nuts and julienned basil to complete your homemade basil sauce. For a more flavourful punch, simply add in a pinch of kosher salt and black pepper.
As a popular noodle base in Japanese cuisine, soba noodles offer a healthy alternative to the carbohydrate-heavy pasta. Treat your soba noodles as you would with any pasta for an al dente finish and throw in spirals of cucumber and zucchini for that crunchy aftertaste. Best served chilled, toss the soba mixture with your homemade sesame yogurt sauce and top with edamame and toasted sesame seeds – it will no doubt be a satisfying meal to cool off when the heat turns unbearable.

For healthier alternatives in your recipe, try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
Follow them on www.instagram.com/farmersunionyogurtsg/ for other fun, nutritious and yummy ideas!
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Ingredients

Adjust Servings
120g soba noodles
50g cucumber
50g zucchini
80g edamame
5g dill (minced)
1tbsp toasted sesame seeds
Sesame yogurt sauce:
120g Farmers Union Greek Style Yogurt
60g Japanese roasted sesame dressing
30g green olives (minced)
20g toasted pine nuts
5g basil (julienned)
½tsp kosher salt
tsp cracked black pepper

Directions

1.

In a bowl, mix 120g Farmers Union Greek Style Yogurt, 60g Japanese roasted sesame dressing, 30g minced green olives, 20g toasted pine nuts, 5g julienned basil, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
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2.

Cover with cling wrap and place in fridge until ready to use.
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3.

Cook 120g soba according to cooking instructions on the packet.
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4.

Rinse in an ice bath. Drain and place in a serving platter.
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5.

Using a spiralizer, make noodle strips out of the cucumber and zucchini.
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6.

Add the spirals of cucumber and zucchini to the soba noodles.
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7.

Place in the fridge for to chill for 2 hours.
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8.

When it ready to serve, toss the soba noodle mixture with the sesame yogurt sauce.
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9.

Add in 80g edamame, 5g minced dill and 1 tbsp toasted sesame seeds.
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10.

Serve immediately.
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