Soba Noodles with Roasted Tomatoes
Quick and simple soba noodles with roasted tomatoes, mushrooms and eggs! This no fuss recipe is perfect for a weeknight meal. With nuts and creamy goat cheese!
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.
And when you throw complete and utter nuttiness into the mix? Well let’s just say that it’s not a pretty sight. Trying to get all my work done in advance before we left was busy enough.
But then add in the fact that my car broke down (with a full trunk of groceries!!) the week before we headed out for our trip. Turns out – I needed an entire new transmission.
Now, would one think this would happen to my 3 ½ year old car? Not so much. The car that we were also planning on taking on our road trip. My car and I were not friends that week.
About These Soba Noodles with Tomatoes
But we’re cool now. She’s all fixed up. And let me just say that I have never been so glad that we purchased a warranty. If I had to pay for it … yeah, that would have gotten ugly.
Sooooo. Food. We ate this soba noodle deliciousness quite a number of times before we left.
Fast, simple, no fuss.
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 (or herbed goat cheese)
- 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.
We think this pasta also tastes great cold - the leftovers are excellent for lunches!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 342 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 146mg Sodium: 555mg Carbohydrates: 21g Fiber: 7g Sugar: 4g Protein: 18g