Gluten Free | Dairy Free
I’m going to share with you another favorite recipe from a client’s meal plan this week.
Buckwheat soba noodles are Japanese noodles made from buckwheat flour. With a nutty flavor and slippery texture, they are perfect for a healthy stir fry.
I always cook in according to season and since summer is here, I’m going to use bell peppers.
You can also use egg plants or zucchinis if you wish.
Buckwheat Soba Noodle Stir Fry
- 1 package buckwheat soba noodles (450g)
- 1 tablespoon sesame oil
- 1 bell pepper
- 1 cup bok choy, chopped (or napa cabbage)
- 5-6 shitake mushrooms
- 2 small carrots
- 4 green onions
- 1 tablespoon of sesame seeds
- 3 tablespoons of DULSE FLAKES (optional)
- chopped green onions (optional)
- 1 tablespoons minced ginger
- 2-3 cloves of garlic
- 1/2 cup tamari
- 2 tablespoons mirin
- 1 tablespoons of coconut palm sugar
- 1/2 tablespoon organic sesame oil
- 1 tablespoon apple cider vinegar (or rice wine vinegar)
- 1/2 teaspoon dried pepper flakes
Let’s Cook the Noodles:
- Cook the noodles according to directions. I prefer to make them a bit “al dente”
- In a separate small bowl, whisk the ingredients together.
- Slice carrots, mushrooms, bell peppers, cabbage, and onions into thin pieces.
- In a wok, saute garlic and ginger in sesame oil. Add the vegetables and saute lightly for about 1 minute only.
- Turn off the heat and pour the sauce in at the last minute.
- Add dulse flakes and dried pepper flakes at the end. Serve and enjoy!