Made from buckwheat flour, soba noodles have a nutty flavor and work well as a base for stir-fries and salads. They offer an alternative to wheat pasta if you follow a gluten-free diet, but check the label to make sure the brand you choose doesn’t contain wheat ingredients.
Soba Stir-Fry (V, GF, Dairy-Free)
- ⅔ cup of white onion, sliced into thin crescents
- 3 cloves of garlic, minced
- 1 cup asparagus, chopped
- 1½ cup of sugar snap peas
- 2 cup of baby bella mushrooms, sliced ¼” thick
- ½ cup of water chestnuts, sliced
- 2 Tbsp. roasted peanuts
- ⅓ cup of Vegan Hoisin Sauce
- 2 Tbsp. Rice Vinegar
- 1 Tbsp. Liquid Aminos
- 1 tsp. Chili Paste
- 1 bundle/3.5 oz. dried soba Noodles
- Water for boiling
- Line a medium to large pan with a thin layer of water or veggie broth and put it over medium heat.
- Once hot, add the onions and garlic and simmer until the onions start to turn clear.
- Then add the asparagus, snap peas, and baby bellas into the pan; sautéing together until mushrooms reduce in size and become softer.
- Fill a pot with 1 quart of water and bring it to a boil. Then add the soba noodles and follow cooking directions. (they usually cook for 5-6 minutes)
- Add the water chestnuts, peanuts, Hoisin, rice vinegar, liquid aminos and chili paste to the veggies in the pan.
- Reduce heat to low and stir everything together until evenly coated.
- Once the noodles are finished cooking, drain and rinse them with cool water for a few seconds, then drain again.
- Add the veggie/hoisin mixture to the noodles and toss together. Then divide amongst two bowls and sprinkle with sesame seeds and sriracha! (of course the last two are optional).
Recipe from veganyakattack.