Soba Noodle Recipe

Soba Noodle Recipe

Serves 4
Ingredients

• 8–9 oz soba noodles
• 1 tablespoon high heat oil (such as coconut oil or avocado oil)
• 2 cups napa cabbage, shredded
• 5–6 shiitake mushrooms, sliced thin
• 1 large carrot cut in thin strips
• 2 cloves garlic, roughly chopped (optional)
• 1-inch knob of ginger, minced
• 1 cup snap peas, stringy part peeled removed
• 1/2 bunch green onions, chopped fine- separating the white from the green stems

Soba Noddle Sauce

• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons Bragg's Liquid Aminos or Coconut Aminos

Instructions

1. Bring water to a boil and cook the soba noodles according to the package directions, (just slightly on the al dente side). Drain in cool water to remove starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey).
2. Stir together the Soba Noodle Sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
3. Stir fry. Heat oil over medium-high heat in a wok or skillet.  Add napa cabbage, shiitake mushrooms, carrot strips, and snap peas. Stir constantly for 2-3 minutes. Stir in garlic (if using) and ginger for 1-2 minutes.  Add white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
4. Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
5. Sprinkle with sesame seeds and green onions.  Add black sesame seeds for garnish if desired.

Resources

Recipe from feastingathome.com