Fresh Cilantro Gluten-Free Soba Noodles Recipe
Ingredients
- 3 ounces soba noodles see note
- 1 1/2 Tbs. coconut oil
- 1 cup of green beans sliced on the diagonal
- ½ cup sugar snap peas or snow peas
- 2 large carrots peeled and sliced on the diagonal
- ¼ cup chopped fresh cilantro
- Dressing
- 3 tablespoons tamari
- 1 tablespoon coconut nectar or maple syrup
- 1 tablespoon miso or 1 tsp. sea salt if you don't have
- 2 teaspoons freshly grated ginger
- Pinch of red chili flakes optional
- 1 tablespoon sesame oil
- ¼ cup sesame seeds
- 1 small lime juiced
- Note: You can source gluten-free all buckwheat soba noodles online if you’ve having trouble finding them at the market.
Instructions
- Cook the soba noodles according to package directions- usually around 5 minutes or so. Drain and set to the side.
- Meanwhile, heat the coconut oil in a pan over medium heat and toss in the green beans, snap peas and carrots, cooking for a few minutes until softened.
- Whisk together the tamari, coconut nectar, miso, ginger, red chili flakes in a small bowl.
- Toss the soba noodles in with the veggies, and the sauce. Stir well. Turn off the heat and mix in the sesame oil, sesame seeds, lime juice and cilantro.
- Serve fresh.
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