Buckwheat Soba Noodles with Steamed VeggiesMakes: approx. 4 servings | Preparation Time:

Buckwheat Soba Noodles with Steamed Veggies Makes: approx. 4 servings | Preparation Time: 30mins Tools:BlenderSteamer or a double boiler with steamerLarge PotChef‘s Knife Ingredients:1 8 oz. package Buckwheat Soba (be sure to look for 100% buckwheat/gluten-free and wheat-free if you have a sensitivity) Veggies:You can always add more, less or different veggies to this recipe. I like:Fresh mung bean sprouts 1 cup organic broccoli florets½-1 cup organic zucchini, sliced into 2-3″ lengths½-1 cup organic yellow squash, sliced into 2-3″ lengths¼-½ cup organic carrot, shredded For sauce:1 tsp organic Mirin (optional)¼ cup unrefined, organic, toasted sesame oil¼ cup Nama Shoyu3 tbsp organic raw, wild-harvested honey1 small handful fresh, organic cilantro leaves½ tsp organic lime zest1 tbsp fresh, organic lime juice¼ tsp organic ginger, minced1/8 tsp cayenne pepper or Sriracha hot chili saucebr />¼ tsp pink Himalayan or Celtic sea salt Garnish:Organic black gomasio (optional)2-3 tbsp sesame seedsChopped fresh, organic cilantro leaves Let’s Get Started:In an oven preheated to 350°F, toast your sesame seeds for about 5-7 minutes. The flavor of toasted sesame seeds is like nothing else, so while you can skip this step if you are in a hurry, I recommend that you make time for it. Set up your steamer and start a large pot full of water and bring to a boil, while you wash and slice up your veggies and place them in a steamer. Chop up the cilantro that you will use for garnish and set aside. Steam your veggies for about 10 minutes. Don’t over steam them, you want them slightly soft, yet firm (with snap), and definitely vibrant in color. I add carrots to the mix towards the tail end for a 2-3 minute steam—I like ’em next to raw. Wash and dry your sprouts and set aside. Prepare zest, lime juice and other sauce ingredients and toss into the blender and mix until thoroughly blended. If you like spicy sauce, add more heat either with extra cayenne and/or Sriracha.   When your large pot full of water is boiling place in the buckwheat noodles and prepare according to instructions on the package. If you’d like, you can add a splash of olive oil to the water.   Rinse noodles well and toss with sauce and steamed veggies. Garnish with toasted sesame seeds, fresh cilantro and gomasio. Enjoy! If you are saving some for lunch the next day, only pour sauce on the amount of veg and noodles that you will be eating now. Keep sauce, garnish, noodles and veggies in separate glass containers in the fridge and toss together when you are ready to eat—unless you like soggy. raw, vegan, plant-based SUBSTITUTIONS & TIPS1. Add some crunch with raw or toasted cashews.2. Try this recipe with orange juice instead of, or in addition to, lime.3. Use maple syrup instead of honey.4. You can warm up your dish by tossing in a hot wok or pan.5. Try adding 1 tbsp organic miso to the sauce.6. Sprinkle some dulse flakes or hemp seeds into the noodles for extra nutritional punch.7. Try adding cooling diced cucumber or wilted kale or chard to the noodles.8. Try this sauce on a dark, wild rice or any noodles of your choice. It’s all about the sauce!9. Share any findings or discoveries with us! -- source link

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