Soba Noodles with Roasted Tomatoes
Quick and easy, these soba noodles with roasted tomatoes are a fantastic weeknight meal! Completely no fuss, they’re filled with mushrooms, eggs, nuts and creamy goat cheese. Vegetarian and gluten free with a dairy free option.
Home sweet home. After about a week and a half on the road to visit family in two different states I am so so happy to be back in North Carolina.
As nice as it is to see our family and friends, I am 100% a creature of habit. I like my routines.
And I will totally admit that I get cranky when I’m away from them for too long.
But anyway, we ate this soba noodle deliciousness quite a number of times before we left for our trip.
Fast, simple, no fuss.
About These Soba Noodles with Tomatoes
Especially if you have hard-boiled eggs on hand and ready to go. I make them for snacking and they certainly come in handy for this dish.
I love using soba noodles as a way to switch it up from my normal whole wheat pasta.
And they are great cold – which means this makes for one mean dish of leftovers.
Combine that with roasted, sort of burst tomatoes, creamy goat cheese, eggs and crunchy nuts?
Happiness in a bowl, friends. Happiness in a bowl.
Additional Noodle Recipes You Might Enjoy:
- Spicy Soba Noodle Vegetable Stir-Fry
- Soba Noodle Pine Nut Salad
- Spicy Broccoli Carrot Noodle Stir-Fry
- Orange Broccoli Noodle Bowls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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
- ½ cup walnuts, roughly chopped
- 2 ounces goat cheese, crumbled**
- 3 hard-boiled eggs, peeled and chopped
- Preheat the oven to 400ºF.
- Add the tomatoes to a rimmed baking sheet or dish and add in 1 tablespoon of the olive oil, the salt and red pepper. Toss to combine.
- Bake for about 20 to 25 minutes, stirring once halfway through, until some of the tomatoes have burst and released some of their juices. Set aside.
- Meanwhile, bring a pot of lightly salted water to a boil. Add in the soba noodles and cook until al dente (according to the package directions). Drain and then rinse well with cold water.
- Meanwhile, set a large skillet over medium heat. Add in the remaining 1 tablespoon olive oil. When hot, add in the red onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the mushrooms and cook for about 5 to 7 minutes, until tender. Add in the spinach leaves and cook until wilted, about 1 to 2 minutes.
- Turn off the heat and add in the tomatoes and soba noodles. Toss until well combined. If the noodles seem a little dry, drizzle in another 1 to 2 teaspoons of olive oil. Taste and season with salt and additional red pepper flakes to taste.
- Scoop some of the pasta mixture into a serving bowl. Top with some of the walnuts, goat cheese and hard-boiled eggs. Serve.
*To keep this gluten free - be sure to use soba noodles made with 100% buckwheat flour (some brands also use regular wheat).
**To keep this dairy free - simply omit the goat cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 146mgSodium: 555mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 18g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.