Serves 4
45 min
Soba Noodles with Roasted Tomatoes, Mushrooms and Eggs
Recipe GLPR092c63a9883076
A vibrant vegetarian bowl featuring chewy soba noodles tossed with roasted cherry tomatoes that burst with sweet juice, tender sautéed mushrooms and wilted spinach, topped with tangy crumbled goat cheese, crunchy walnuts, and chopped hard-boiled eggs. Finished with a hint of red pepper heat, this colorful dish works beautifully as a light lunch or satisfying dinner.
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Ingredients
1 pint cherry tomatoes
2 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon red pepper flakes
1 (8 ounce) package soba noodles
1 small red onion, chopped
1 (8 ounce) package baby bella mushrooms, sliced
5 cups baby spinach leaves
3 hard-boiled eggs, peeled and chopped
2 ounces goat cheese, crumbled
½ cup walnuts, roughly chopped
Directions
Preheat your oven to 400°F.
Place the cherry tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and red pepper flakes, and toss gently to coat evenly.
Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through cooking, until the tomatoes begin to split and release their juices. Set the roasted tomatoes aside to cool slightly.
While the tomatoes roast, bring a large pot of lightly salted water to a rolling boil.
Add the soba noodles to the boiling water and cook according to the package directions until al dente.
Drain the cooked noodles in a colander, then rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside.
Heat a large skillet over medium heat. Add the remaining 1 tablespoon of olive oil.
Once the oil is hot, add the chopped red onion to the skillet and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring frequently, until they become tender and lightly browned.
Add the fresh spinach to the skillet and cook for 1 to 2 minutes, stirring gently, until the spinach is completely wilted.
Remove the skillet from the heat. Add the roasted tomatoes and cooked soba noodles to the skillet and toss all ingredients together until well combined. If the mixture seems dry, drizzle with an additional 1 to 2 teaspoons of olive oil. Taste and adjust seasoning with additional salt and red pepper flakes as desired.
Divide the soba noodle mixture evenly among four serving bowls. Top each bowl with a portion of the chopped walnuts, crumbled goat cheese, and chopped hard-boiled eggs.
Serve immediately and enjoy.
