A quick and easy noodle bowl packed with veggies to make a well balanced meal. An added bonus, this dish is equally delicious cold or room temperature making it leftover gold!
- 1 tablespoon coconut oil
- 8 oz dried buckwheat soba noodles ((check to be sure they are gluten-free if needed))
- 1/2 head purple cabbage (, cut into thin strips)
- 2 scallions (, cut into 1/8 inch round slices)
- 1 cup frozen edamame (, defrosted)
- 1 serrano chili (, sliced into paper thin rounds)
- 1/4 cup white miso ((check to be sure its gluten-free if needed))
- 3 tablespoons gluten-free Tamari (, Coconut Aminos, OR Liquid Aminos)
- 2 tablespoons vegan butter
- Cook the soba noodles according to the package directions. Before you strain the noodles reserve 1/4 cup of the cooking liquid to use later for the sauce. Strain the noodles and rinse with water.
- While the noodles are cooking melt the coconut oil in a large skillet. Add in the cabbage and saute until it has softened but is still crisp, 5-7 minutes. Add in the edamame, serrano, and scallions. Saute for 2 more minutes to warm them through. Add in the miso, soy sauce, butter, and reserved noodle cooking liquid. Once the miso and butter has melted, turn off the heat and add in the noodles. Toss the noodles in with the sauce and veggies to combine. Serve.
To keep this dish gluten-free check to be sure that your soba noodles are made out of 100% buckwheat flour. There are quite a few soba noodles on the market are wheat and buckwheat flour blends, so be sure to inspect the ingredient list.
To keep this dish vegan use vegan butter.