First, cook the soba noodles according to the package directions. Usually, this takes about 5 to 7 minutes. Make sure to stir them occasionally to prevent sticking. The noodles should be al dente, meaning they have a slight bite to them when you taste them.
While your noodles are cooking, spiralize or thinly shave the zucchini and carrots. You can use a spiralizer for fancy noodles or simply slice them thinly with a knife. The goal is to have them ready to mingle with the noodles.
Once the noodles are cooked, drain them and place them in a large bowl. Don’t forget to reserve some of the noodle water for your sauce—about ¼ cup should do the trick.
Add the spiralized zucchini and carrots to the bowl with the noodles. The combination of textures will make your dish more exciting and visually appealing.
Now, let’s make the sauce! In a separate bowl, whisk together the tahini, soy sauce, seasoned rice vinegar, garlic, ginger, and red pepper flakes. The mixture should become smooth and creamy. If it’s too thick, add a little of the reserved noodle water until you reach your desired consistency.
Pour the tahini sauce over the noodle and vegetable mixture. Use tongs to toss everything together gently, ensuring that the sauce coats all the ingredients evenly. This step is crucial as it brings all the flavors together.
Take a moment to taste your creation. Adjust the seasoning if needed, adding more soy sauce or red pepper flakes for extra flavor.
Transfer your Zucchini Soba Bowl to serving plates. Don’t be shy; make it look pretty! Sprinkle with sesame seeds, fresh cilantro, and extra red chili flakes if you love the heat.
Serve immediately and enjoy your light yet satisfying meal. The combination of flavors and textures will leave you wanting more!
