Slow cooker Sriracha meatballs top healthy buckwheat soba noodles and fresh vegetables and herbs to make a simple Asian inspired salad that’s perfect for lunch or dinner.
Long noodle, long life. I’d say that’s a pretty great way to start the year’s resolutions off right.
I shared the recipe for these Slow Cooker Sriracha Meatballs a few weeks ago as a favorite meatball idea for sharing at the party. Which party? It doesn’t really matter WHICH party, because whenever these Asian-flavored babies show up it’s bound to be a party.
While I love these meatballs as an appetizer to share with friends, it is 100% acceptable, and in this case essential, that you be selfish and save the batch for yourself to top this fresh soba noodle salad. Or even better, make the meatballs JUST for this recipe to be sure nobody snacks up your leftovers before they make it to the main dish.
Get ready friends, it’s time to get your slurp on.
About the Recipe
The backbone of this recipe is Japanese soba noodles. If you aren’t entirely familiar with this style of noodle, it’s high time you invited them into your kitchen.
Soba noodles are thin buckwheat noodles that are equally delicious served hot or cold. They’re well-suited for noodle salads—especially those salads with more intense flavors like this one—because the noodle flavor isn’t overwhelmed when paired with all of the flavorful toppers.
These noodles are low fat and a good source of fiber. Thanks to the buckwheat flour, they are a good source of high-quality protein, too. Perfect for resolution time when you’re still craving something a bit savory.
In anticipation of making this recipe, remember the meatballs are a slow cooker recipe to be made ahead of time. They actually are a perfect meal prep dinner idea.
To make ahead for dinner or a few days of lunches, make the meatballs in the crockpot over the weekend and refrigerate, reserving a portion of the sauce for the dressing. Chop all of your veggies before hand, cook your noodles, then refrigerate them in separate storage bags or containers.
The day you’d like to serve, simply warm the meatballs, assemble the salad and make the dressing. Feel free to serve the noodles warm or cold depending on your preference. I suggest the vegetables being served cold and topped with the dressing, mint and basil leaves and peanuts.
If for some reason you don’t have enough leftover meatball sauce to make the dressing, prepare a simple dressing by mixing 1/4 cup ponzu sauce with 1/4 cup rice vinegar, 1 teaspoon sugar (or to taste) 1/2 teaspoon dark sesame oil and the juice of 1 lime.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Soba Noodle With Sriracha Meatballs
Slow cooker Sriracha meatballs top healthy buckwheat soba noodles and fresh vegetables and herbs to make a simple but flavorful Asian inspired salad perfect for lunch or dinner.
- For the Salad
- 20-24 Slow-Cooker Sriracha Meatballs, recipe here
- 1 9-ounce package soba noodles
- 2 carrots, peeled and sliced thinly into matchsticks
- 1 cucumber, peeled, seeded and sliced thinly into matchsticks
- 1 red bell pepper, seeded and thinly sliced into matchsticks
- 1/2 head cabbage, thinly sliced
- 1 lime, quartered
- 1/2 cup peanuts, roughly chopped
- Fresh basil and mint leaves
- For the Dressing
- 1/4 cup leftover sauce from the meatballs
- 1/4 cup rice vinegar
- 1 teaspoon sugar or to taste
- ½ teaspoon dark sesame oil
- the juice of one lime
- For the Salad
- Make the slow cooker meatballs and set aside or refrigerate until ready to use.
- Prepare the soba noodles according to the package directions.
- Assemble the salad by dividing the noodles into four bowls and adding equal amounts of the carrot, cucumber, bell pepper and cabbage. Top with warmed meatballs and serve with lime wedges, basil and mint leaves. Drizzle with dressing and serve.
- For the Dressing
- Mix the dressing ingredients in a small bowl or jar fitted tightly with a lid. You may wish to double the dressing if you like a lot of dressing.
- If for some reason you don't have enough leftover meatball sauce to make the dressing, prepare a simple dressing by mixing 1/4 cup ponzu sauce with 1/4 cup rice vinegar, 1 teaspoon sugar (or to taste) 1/2 teaspoon dark sesame oil and the juice of 1 lime.
Let’s keep this meal planning and prepping thing a thing that thrives in the new year. To make it happen download this free printable weekly meal planner/to-do list to fill in, tape to the fridge, take to the grocery store, or use for reference next year when you can’t remember what the heck were your fave recipes from this one.
And then sign up for your free weekly meal plan and prep list here.
Before you know it, your friends and family will be in awe and crowning you the meal planning queen.
Such Stunning Soba
These versatile noodles have a way of making so many dinners great. Here are a few more ideas of how to make them part of your party.
Miso Soba Zoodles
Another shining example that zucchini noodles fit right in alongside any kind of cooked noodle.
Get the recipe | A Beautiful Mess
Sesame Brussels Sprouts Soba Bowl
The food processor does all of the work in this soba meal in a bowl.
Get the recipe | Naturally Ella
Broccoli Rabe Peanut Soba Noodles
This simple weeknight vegetarian meal is hearty, quick and full of healthy greens.
Get the recipe | Cookie and Kate
Garlic Soba Noodles With Grilled Shrimp
This is one of my stand-by recipes for easy weeknight thanks to frozen shrimp and a simply stocked pantry.
Get the recipe | FoodieCrush
Coconut Soba Noodle Bowls
All the comfort feelings.
Get the recipe | Bev Cooks
Hey, thanks for stopping by, make it a great day and make something good.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox