Soba noodles are made from buckwheat flour. They are gluten-free and have a slightly nutty flavor. They are a lower-cal alternative to wheat pasta and are filled up with manganese, a mineral that helps us make collagen, a protein required for wound healing, and maintain healthy cartilages and bones.
I like how they taste in stir fries and enjoy them either warm or cold. Today, I decided to pair them up with plenty of vegetables and peanut sauce for a colorful pad thai and they made a great lunch.
– 100 grams of soba noodles
– 2 teaspoons of coconut oil
– 2 garlic cloves, minced
– 1/2 yellow onion, minced
– 1 teaspoon of ginger, minced
– 1 carrot, chopped
– 1 zucchini, chopped
– 1/4 red pepper, thinly sliced
– 1 cup of shiitake mushrooms
– 2 tablespoons of chopped cilantro, for serving
For the sauce:
– 2 tablespoons of fish sauce
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– 1 tablespoon of lemon juice
– 1/2 teaspoon of red curry paste
– 2 teaspoons of peanut butter
– 1 tablespoon of coconut cream for cooking
– 1 teaspoon of honey
Soak the soba noodles in a bowl of cold water to remove excess of starch.
Put all the sauce ingredients in a mason jar and shake it.
Add 1 teaspoon of coconut oil to a wok and add the veggies. Stir fry for 3-4 minutes until tender but don’t let them get all soggy. Transfer to a dish and set aside.
Drain the noodles. Add another teaspoon of coconut oil to the wok and stir fry the noodles for a minute tossing continuously. Add the peanut sauce and stir fry for another minute. Add the veggies and toss everything together for another minute.
Toss in the chopped cilantro. Remove from the heat and serve immediately.