The weather is getting cooler and cooler by the day here in Northern California and I absolutely love it! Cool weather calls for warm hearty dishes like soups, stews, casseroles and noodles. I am such a huge fan of soba noodles. Well, any type of noodles really, but who isn’t? The Soba noodles have such unique flavor compared to others noodles. Their distinct nutty flavor makes a great pairing with earthy flavored vegetables like mushrooms and kale, so that is exactly what I will be using in this recipe. Even though I will be enjoying this recipe warm as a stir fry, this dish can also be served as a cold salad the next day. Soba noodles are so versatile, which makes packing lunch easy for the next day if you double the recipe.
Soba Noodles are a great gluten free noodle alternative if you can get your hands on pure 100% buckwheat flour noodles. Although the name suggests otherwise, buckwheat flour is actually a gluten free ancient grain and surprisingly not even related to wheat at all. So what gives with the confusing name? If you have a gluten allergy or sensitivity I always suggest checking the ingredients on the label to make sure your noodles are made with 100% buckwheat flour. I have found that some soba noodles can be made with a blend of flours which would no longer make them gluten free.
This recipe serves 2-3 people:
- 8 oz of soba noodles
- 2 teaspoon of avocado or coconut oil
- 1/2 red onion sliced
- 1 bunch of tuscan kale cleaned, destemmed and chopped
- 2 cups of sliced mushrooms
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of avocado or olive oil
- 1 teaspoon of rice vinegar
- 2 teaspoons of aminos or soy sauce
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon of sriracha (1 teaspoon if you like a little kick)
- 1/2 teaspoon of maple syrup
- Juice for 1/4 of a lime
- Salt and pepper to taste
- Add water to a saucepan to prepare the soba noodles per instructions on package.
- In a separate sauté pan add 2 teaspoons of avocado or coconut oil on medium heat.
- Once the avocado oil heats up add sliced onions, stir around for about 2 minutes, next add the sliced mushrooms and continue to stir for another 2 minutes followed by the kale. Once kale is almost cooked thoroughly, turn burner to low heat to keep warm.
- While soba noodles are cooking, whip the sauce ingredients together in a bowl.
- Add cooked and strained soba noodles to the sauté pan with your vegetables but turn the heat off completely so the noodles do not continue to cook
- Lastly, add sesame soy sauce to the noodles, toss well and serve.