Creamy Avocado Spinach Soba
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $17.00
- Nutrition
- 580 cal · 22g protein
- quick
- meatless
🍳 2 pans · Picky-eater safe bet: plain noodles
Creamy Avocado Spinach Soba is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $17 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- BlenderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz soba noodles
- 2 count avocados
- 5 oz baby spinach
- 1½ cups frozen shelled edamame
- 2 bunches green onions
- 1 count lime
- ¼ cup nutritional yeast
- 1/4 cup low-sodium soy sauce
- 3 tbsp toasted sesame oil
- 1 tsp garlic powder
- ½ tsp crushed red pepper
Steps
- Bring a large pot of water to a boil. Thinly slice the green onions, keeping the white and green parts separate. Juice the lime.
- Make the scallion oil: warm 2 tablespoons sesame oil in a small skillet over medium-low with the white parts of the green onions and the red pepper for 3 to 4 minutes until sizzling and fragrant. Take off the heat.
- Blend the green sauce: in a blender, combine 1 avocado, the spinach, nutritional yeast, soy sauce, lime juice, garlic powder, the remaining sesame oil, and 1/4 cup water. Blend until smooth and creamy, adding a splash more water if needed.
- Cook the dry soba noodles in the boiling water for 4 to 5 minutes until just tender, dropping the edamame in for the last 2 minutes. Drain and rinse briefly under cool water so the noodles do not clump.
- Toss the warm noodles and edamame with the green sauce until coated.
- Divide into bowls, top with the second avocado (sliced), the green onion tops, and a drizzle of the scallion oil.
- Picky eaters can have plain noodles and edamame with avocado slices, and skip the green sauce and spicy scallion oil.
- Make ahead: store the green sauce and scallion oil in separate covered containers in the fridge for up to 1 day, then cook the noodles and edamame just before serving.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 62 g
- Fiber
- 11 g
- Sugar
- 2 g
- Fat
- 26 g
- Saturated fat
- 4 g
- Sodium
- 1,580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop