Recipe Thursday

Wellness Wednesday
May 23, 2018

Recipe Thursday

Soba Noodle Stir Fry

This delicious stir fry is high in protein and carbs and is a great way to re-fuel your body, especially after a workout or any physical activity. Buckwheat noodles are actually gluten-free, the name is a bit of a misnomer. This quick meal is also a great weeknight option!

Serves: 4

Prep time: 10 min

Cook time: 20 min

1 package of gluten free buckwheat soba noodles

1 tbsp olive oil

2 cloves garlic, minced

½ shallot, diced

1 head broccoli, chopped into small florets

1 cup carrot, shredded

12 button mushrooms, chopped

½ a block of tofu, pressed then chopped into cubes

SAUCE FOR SOBA NOODLES:

¼ cup tamari (gluten free soy sauce) or soy sauce

2 tablespoons olive oil

Juice of 1 lemon

1 tablespoon toasted sesame oil

1 tablespoon honey

1 teaspoon sriracha

1 tsp grated ginger

TOPPINGS:

Black sesame seeds

green onions, chopped

hot peppers, chopped (optional)

cilantro, chopped (optional)

INSTRUCTIONS:

1. Cook soba noodles to package directions.

2. Heat a large skillet with 1 tbsp olive oil over medium heat. Add the tofu and fry until slightly brown on all sides. Add the minced garlic and diced shallot and cook for 1 minute. Add broccoli, carrots, mushrooms and edamame, and salt and pepper to taste, and cook until just tender, about 10 minutes.

3. While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

4. Add cooked noodles to the pan of veggies, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.

5. Place a portion of noodles and vegetables into bowls and top with garnishes of sesame seeds, hot peppers, cilantro and green onions.

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