Sesame Ginger Soba Noodles
Ingredients
- 8 ounces dried soba noodles be sure to check the label for 100% buckwheat for a gluten free diet
- 1 garlic clove minced
- 1-1/2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame seeds
- 1 medium carrot julienne very thinly
- 1-2 cups sugar snap peas
- 1 cup red cabbage finely shredded
- 1/2 cup mushrooms sliced
- salt and pepper to taste
Sauce:
- 3-1/2 tablespoons soy sauce or tamari
- 2 tablespoon sesame oil
- 3 tablespoons rice wine vinegar or 1 medium lime juiced
- 2 teaspoons freshly grated ginger
- 1 tablespoon brown sugar or honey
- 1 teaspoon Sriracha or chili garlic sauce optional
Garnishes (optional):
- toasted sesame seeds
- green onions thinly sliced
- fresh cilantro chopped
Instructions
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Bring a large pot of water to a boil, cook the noodles according to package instructions or until just tender, stirring occasionally, about 4 minutes. Drain the noodles and rinse under cold water.
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Whisk together all the ingredients for the sauce in a small bowl.
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In a large nonstick frying pan over medium heat with some oil, add the ginger and garlic and stir until fragrant, about 10 seconds.
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Add the mushrooms, snap peas, cabbage and carrots and continue to stir-fry for about 3-4 minutes. We want the vegetables to remain slightly crunchy.
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Pour in the sauce and mix together. Toss in the noodles and using tongs, coat the noodles with the sauce. Toss in the sesame seeds.
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Serve and top with green onions and fresh cilantro if desired.
Recipe Notes
NOODLES: Feel free to use your favorite noodles or pasta instead.
MAKE IT GLUTEN FREE: Use certified gluten-free, all buckwheat soba noodles and use tamari instead of regular soy sauce.
VEGGIES: Feel free to substitute other seasonal produce or leave out instead.
PROTEIN: Add protein of choice if desired.