Vegan Sunflower Butter Buckwheat Noodle Bowl

• Produce

  • 1 Cucumber
  • 1/3 cup Edamame
  • 3 Garlic cloves
  • 1 3-inch piece Ginger, fresh
  • 2 Green onions
  • 10 Mint, leaves
  • 1 Red bell pepper

• Canned Goods

  • 1/4 cup Coconut milk beverage, unsweetened

• Condiments

  • 1/3 cup Sunflower butter
  • 1 tbsp Tamari sauce

• Pasta & Grains

  • 1 lb Soba noodles

• Baking & Spices

  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 1/2 cup Rice vinegar

• Other

  • 2 tablespoons sambal oelek

Found on snixykitchen.com

Ingredients

• 1 pound soba noodles (for gluten-free version, make sure you look for 100% buckwheat soba noodles, which I can find at Whole Foods)
• 3 garlic cloves
• 1 3-inch piece of fresh ginger, peeled and thinly sliced
• ½ cup rice vinegar
• ⅓ cup sunflower butter
• ¼ cup unsweetened coconut milk beverage
• 2 tablespoons sambal oelek
• 1 tablespoon tamari sauce (or coconut animos for soy-free version)
• ⅓ cup edamame (replace with snap peas for soy-free version)
• 1 red bell pepper, cored and julienned
• 1 cucumber, cut in half, seeds scooped out, and thinly sliced
• 2 green onions, cut on the diagonal
• 10-15 mint leaves, ripped into pieces
• 2 teaspoons sesame seeds

Directions

• Bring a large pot of water to boil over medium-high heat. Add the edamame and red bell pepper, blanching for just 2 minutes. Use a fine mesh sieve to remove the edamame and bell pepper, then rinse with cold water and set aside.
• Add the soba noodles to the boiling water and cook according to the package instructions, about 6-8 minutes. Drain and rinse the noodles with cold water until cooled completely. Drain well and transfer to a large bowl.
• In a food processor or by hand, finely mince the garlic and ginger. Add the rice vinegar, sunflower butter, coconut milk, sambal oelek, and tamari sauce and process until completely smooth.
• Gently toss the soba noodles with the sauce. Add the blanched edamame and red bell pepper, cucumber, green onions, mint, and sesame seeds and gently toss to combine.
• Divide between four bowls and serve immediately or refrigerate and serve chilled.