Fresh Cilantro Gluten-Free Soba Noodles

• Vegetarian

• Produce

  • 2 Carrots, large
  • 1/4 cup Cilantro, fresh
  • 2 tsp Ginger
  • 1 cup Green beans
  • 1 Lime, small
  • 1 Pinch Red chili flakes
  • 1/2 cup Sugar snap peas or snow peas

• Condiments

  • 1 tbsp Coconut nectar or maple syrup
  • 1 Dressing
  • 1 tbsp Miso
  • 3 tbsp Tamari

• Pasta & Grains

  • 3 oz Soba noodles

• Baking & Spices

  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil
  • 1 tbsp Sesame oil

Found on kimberlysnyder.com

Ingredients

• 3 ounces soba noodles (see note)
• 1½ Tbs. coconut oil
• 1 cup of green beans, sliced on the diagonal
• ½ cup sugar snap peas or snow peas
• 2 large carrots, peeled and sliced on the diagonal
• ¼ cup chopped fresh cilantro
• Dressing
• 3 tablespoons tamari
• 1 tablespoon coconut nectar or maple syrup
• 1 tablespoon miso (or 1 tsp. sea salt if you dont have)
• 2 teaspoons freshly grated ginger
• Pinch of red chili flakes (optional)
• 1 tablespoon sesame oil
• ¼ cup sesame seeds
• 1 small lime, juiced
• Note: You can source gluten-free, all buckwheat soba noodles online if you’ve having trouble finding them at the market.

Directions

• Cook the soba noodles according to package directions- usually around 5 minutes or so. Drain and set to the side.
• Meanwhile, heat the coconut oil in a pan over medium heat and toss in the green beans, snap peas and carrots, cooking for a few minutes until softened.
• Whisk together the tamari, coconut nectar, miso, ginger, red chili flakes in a small bowl.
• Toss the soba noodles in with the veggies, and the sauce. Stir well. Turn off the heat and mix in the sesame oil, sesame seeds, lime juice and cilantro.
• Serve fresh.