Ponzu Soba Noodles: Daily Meal Ideas + What I Eat Every Day (Video)

I’ve always loved soba noodles. For years I dressed them with a rice vinegar and tamari sauce, until I discovered ponzu. Made from Japanese citrus like sudachi, ponzu is bright and tart—an ideal replacement for vinegar in a soba dressing. Similar to fresh lime juice, it lifts the flavors and adds depth that plain vinegar doesn’t provide.

I’ve prepared these ponzu soba noodles three times in one week. The sauce takes about five minutes to make, the noodles cook in four, and the vegetables—the most time-consuming component—can be washed, chopped, and cooked in roughly 15 minutes. Make a big batch and you’ll have easy, nourishing meals ready for the week.

Confession: I love to cook, but I don’t always cook for myself.

When I’m not developing recipes for Sweet Potato Soul or cooking for clients, I stick to quick, simple meals. I often make a large batch of these soba noodles to enjoy over several days. Other staples for me include Buddha bowls, kale and kimchi salad, quinoa porridge, avocado toast, and chia seed pudding. For snacks I reach for fresh fruit, dark chocolate, popcorn, or nuts. A Vitamix smoothie is my go-to for a fast meal: I keep pre-washed greens in the fridge and frozen bananas and blueberries on hand, which blend easily with non-dairy milk or coconut water.

Here’s an idea of what I might eat in a day (not necessarily all at once). The salad pictured is about a quarter of the portion I typically eat:

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5 from 1 vote

Ponzu Lime Soba Noodles

By: Jenné Claiborne

If you need a 100% gluten-free option, look for buckwheat-only soba or a trusted gluten-free brand. Ponzu is usually in the Asian or international aisle—choose a plain citrus ponzu without added soy sauce for this recipe. If you don’t have a julienne peeler for the carrots, a regular peeler works fine to create ribbons.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

• 2 tbsp coconut oil
• 1 tomato, diced
• 4 carrots, peeled into skinny strips (julienne or regular peeler)
• 2 heads baby bok choy, chopped
• 2 cups baby bella mushrooms, sliced
• 3 bundles soba noodles

Sauce

• 6 tbsp soy sauce (shoyu or tamari)
• 1/4 cup ponzu (or fresh lime juice)
• 3 tbsp maple syrup
• 1 clove garlic, minced
• 2 tsp fresh ginger, minced
• 1/2 cup water

Instructions

• Heat 2 tbsp coconut oil in a large skillet or wide pot.
• Add the diced tomato and sauté over medium heat until soft.
• Add the carrots, chopped bok choy, and sliced mushrooms. Cook until tender, about 8 minutes.
• Meanwhile, prepare the soba: bring 6–8 cups of water to a boil, add the noodles, stir for 30 seconds, then cook another 4 minutes. Drain and rinse under cold water to cool. Set aside.

Sauce

• Combine the sauce ingredients (soy sauce, ponzu or lime, maple syrup, garlic, ginger, and water) in a jar with a lid or a bowl. Shake or whisk to combine, then pour over the cooked vegetables.
• Toss the soba with the sauced vegetables until evenly coated.
• Serve warm or chilled—the chilled version is my favorite.

Like this recipe? Rate and comment below!

This week I decided to pause a cooking video release. My cameraman and I have been busy with other projects, and the new footage still needs editing. While we work on that, I’d love to hear what videos you want to see on the Sweet Potato Soul channel. Topics could range from fitness and salads to desserts or interviews—tell me your ideas in the comments below!