Soba and veggies to go

As we delve deeper into winter term, many students are faced with the dilemma of meals on campus. Some have classes during their usual lunchtime, others at night when they would normally enjoy cooking dinner at home.

Often, it’s easy to turn to eating at the many campus restaurants offered at Portland State. Whether it’s Pizzicato, Pita Pit or Chipotle, sometimes these choices are hard on the wallet and not always the best for your waist line.
If a student is to spend $6 a day on food at campus, that’s $30 a week! Why not spend that money to fill your fridge instead of emptying your wallet?

Packing a meal at home is an easy way to cut back on spending that financial aid money too quickly. It’s also a great way to stick to your New Year’s resolutions for healthier eating. When you take the time to shop over the weekend, it’s easy to pull together a fast meal to go during the school week. Plus, produce is cheap, so once again, the wallet benefits.

This recipe is healthy, but that doesn’t mean it has to taste like it. It has whole-grains, a plethora of great vegetables and avocado for some healthy fat. The beans add protein and fiber, so you’ll stay full throughout your class.

Be creative with this meal and add whatever you have in your own refrigerator. Grated ginger or a squeeze of any citrus fruit will lend nicely to the sauce. Soba noodles can be found in most Asian aisles of the grocery store, but really any whole grain noodles work here. An assortment of vegetables (such as broccoli, carrots or mushrooms), or even fruit, are all nice additions to the mix.

Lastly, the colors of this dish are vibrant and beautiful. As you look down at your deliciously economical meal, maybe you’ll forget how far off spring term really is.


1 large handful of soba noodles or whole-wheat spaghetti
1/4 cup of purple cabbage, finely chopped
1/2 bell pepper, chopped
1/2 cucumber, chopped
1/2 avocado, diced
1/2 cup of canned kidney or black beans, drained and rinsed

For the dressing:
1 tablespoon canola or olive oil
1 teaspoon toasted sesame oil
1/2 tablespoon of soy sauce
1 generous splash of Sriracha or any hot sauce

Serves one

1. Prep your ingredients. Cut your bell pepper, cucumber, avocado, and drain your beans.

2. Put a small saucepan of salted water over high heat. When rapidly boiling, add Soba noodles.

3. Place all chopped veggies in a Tupperware container.

4. Combine oils, soy sauce and Sriracha in a cup or small bowl and whisk with a fork. Taste, and fix the sauce to your liking.

5. After about six minutes, or when the Soba noodles are floating and tender, drain them in a strainer (whole wheat spaghetti will take longer, most likely 10 minutes).

6. Add cooked noodles to the veggies and top with sauce, stirring to ensure that everything is coated.

7. Pop your tasty concoction in some Tupperware, secure the lid and catch the bus!