Yes, we know it rhymes :) This soba noodle recipe easily comes together in just about 20 minutes, maybe even less, and it's simple yet delicious. If you've never had soba noodles before, they are a Japanese buckwheat noodle and they can be eaten both hot and cold.
Because they are great both hot and cold, this meal is versatile and able to be enjoyed for both lunch and dinner, on the go, or at home.
We like to eat the noodles warm for dinner and then repurpose them tossed together with some raw greens like romaine, arugula, or baby kale and eat the noodles cold as a soba noodle salad for lunch.
As an added bonus, buckwheat noodles are more nutritious than your average traditional noodle, packing in some protein and lots of fiber, plus buckwheat is naturally gluten free. Some soba noodles are a mixture of wheat flour and buckwheat flour, so be sure to check the label, but there are many out there that are all buckwheat, and therefore gluten free.
1/2 package of soba noodles (~4-5oz)
1 large head of broccoli (including stem)
~5oz shiitake mushrooms
3 green onion
2-3 tsp coconut oil
2 Tb coconut aminos
1 Tb rice vinegar
2 tsp sesame oil
1-2 tsp coconut sugar
1 tsp ground ginger
salt + black pepper to taste
optional chilli flake
optional sesame seeds
*if eaten on their own, will serve 2-3, but can get about 4 servings when you re-purpose by mixing in some raw greens and eating as a cold soba noodle salad
Discard the bottom 2 inches of the long broccoli stem, and chop the remaining stem into thin rounds, and then semi circles if you prefer them even smaller. Chop the head of the broccoli into small florets or bite sized pieces.
Chop your green onion, keeping the whites and greens separate.
Bring a pot of water to a rolling boil, then add your soba noodles and cook for 4 minutes, then drain and rinse them. Set aside.
While water is boiling and noodles are cooking, warm 1-2 tsp of coconut oil in a large pan or skillet on medium heat, and add the whites of the green onion (save the green for later).
Next, add your chopped broccoli and season with salt, pepper, chilli flake, and ginger. Cook a few minutes until it becomes tender. You may add an additional tsp of coconut oil if needed, or 1-2 Tb of water to prevent sticking.
Add in your shiitake mushrooms once broccoli is tender, and cook another few minutes.
Add in the soba noodles, then add the coconut aminos, vinegar, sesame oil, and coconut sugar (1 tsp first, then if you prefer a little more sweetness, add another).
Toss everything together, adding your sesame seeds and green onion, then any other additional seasoning to your preference if needed.