Soba Noodle Bowl
Dietary
dairy-free
,
gluten-free
,
vegetarian
Recipe Bundle
December 2016
Meal Course
Dinner
Servings
4
Servings
4
Ingredients
Ingredients
1
package
gluten-free buckwheat soba noodles
3
cups
chopped broccoli
2
cups
sliced mushrooms
1
cup
shredded kale
1
red bell pepper
– thinly sliced
1
shallot
– diced
2
cloves
garlic
– minced
2
tbsp
coconut oil
sesame seeds
(for garnish)
Sauce Ingredients
1/4
cup
tamari or soy sauce
2
tbsp
rice vinegar
1
tbsp
toasted sesame oil
1
tbsp
raw honey
1
tsp
minced ginger
1
tsp
minced garlic
1/2
tsp
red pepper flakes
Instructions
Bring a large pot of water to boil and cook soba noodles according to the package. Drain and rinse with cold water.
Place coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, broccoli, red pepper, and shallot and sauté for 8-10 minutes. Add kale and garlic and sauté another couple of minutes until the kale has wilted.
While the vegetables are cooking, whisk together the sauce ingredients. Once the vegetables are tender, add in the drained noodles and sauce. Toss to evenly coat and top with sesame seeds. Serve immediately.