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Easy prep
Dairy Free

Maple-Sesame Soba Noodles

with Zucchini & Bok Choy

Cooking time

10 minutes




660 /serving

We make the most of Japanese culinary standards in this recipe, all the while adding our own Canadian — and Goodfood — twist. Thick soba noodles and sautéed greens are coated in a sauce that’s bursting with flavour thanks to a combination of miso, tahini, maple syrup, ponzu and Japanese 7 spice seasoning. The best part? This meal will go from stove to table in 10 minutes flat!

We will send you:

  • 15ml Minced garlic
  • 50g Sliced scallions
  • 200g Sliced bok choy
  • 100g Zucchini half-moons
  • 60ml Ponzu lime sauce
  • 15ml Maple syrup
  • 180g Soba noodles
  • 25g Peanuts
  • 30ml Tahini
  • 20g Red miso paste
  • 7g Japanese 7 spice (Sichuan pepper, orange peel, chili, white sesame seeds, black sesame seeds, nori, poppy seeds)

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
28 g
Saturated Fat
4 g
2510 mg
Total Carbs
83 g
15 g
11 g
10 g
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Cook the vegetables
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium. Add the garlic and ½ the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and cook, stirring frequently, 2 to 4 minutes, until beginning to soften. Add the bok choy and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
a picture
Cook the noodles
While the vegetables cook, add the noodles to the pot of boiling water and cook, 3 to 4 minutes, until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking.
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Make the sauce
While the noodles cook, in a bowl, combine the miso, tahini, maple syrup, ponzu and 1 tbsp of water (double for 4 portions); season with ½ the spice blend and S&P to taste.
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Finish & serve
To the pan of vegetables, add the cooked noodles and sauce. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the noodles are coated with the sauce. Divide the finished noodles and vegetables between your plates. Garnish with the peanuts and remaining scallions; season with the remaining spice blend. Bon appétit!