This Soba noodle recipe is super quick and easy to make. It is also delicious and has tons of health benefits. Soba noodles are made from buckwheat flour and have a similar shape and thickness as spaghetti noodles. These noodles being made from buckwheat flour provide vitamin B1 and B2, protein, and several minerals. It also helps with the body’s metabolism, lowers the blood pressure, and helps decrease cholesterol.
16 oz gluten free soba noodles
1 cup coconut milk
½ cup tahini
1 whole fresh red chili pepper; minced
4 Tbs fresh lime juice
2 Tbs tamari
2 Tbs agave nectar
1 Tbs fresh ginger, diced
4 cups yellow, red, green, and orange bell peppers; cut into thin strips
3-4 medium green onion stalks; cut into thin strips (plus extra for garnish)
Fresh lime wedges
- Begin to boil water and cook the soba noodles as directed on the package. Blend coconut milk, tahini, lime juice, tamari, agave nectar, and ginger in a blender and mix well. Use both as much of the chili peppers as desired until it reaches your desired spiciness.
- Drain the noodles when they are ready and put back into the pot, followed by the peppers, onion and blended sauce mixture. Mix until well combined.
- Serve in bowls and garnish with lime wedges, chili flakes, extra green onion, and a sprinkle of sea salt.
Nutritional Facts: per serving
304 cal; 10g protein; 17g total fat (3g sat fat); 36g carb; 0mg chol; 571mg sod; 5g fiber; 11g sugars
*This recipe is based off of a recipe from Lookbook Cookbook; Simple Delicious, Gluten-Free & Vegan Dishes by Jessica Milan