Buckwheat Soba Noodle Stir Fry

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Looking for a quick, nutrient dense dinner? Look not further. We whipped up this gluten-free soba noodle stir fry in less than 30 minutes.  Buckwheat soba noodles are a wonderful gluten-free noodle option without sacrificing flavor or nutrients. High in fiber and protein, we paired the soba noodles with a ton of nutrient dense veggies and two tofu 'steaks'. This recipe is equally as good without the tofu + extra veggies in its place!

What You'll Need:

1 8 oz pack of organic buckwheat soba noodles (make sure these are wheat/gluten free as some have added wheat)

1 head of baby bok choy

1 head of broccolini (stems chopped off)

3-4 carrots, chopped

1 large red bell pepper, chopped

1/4 white onion, chopped

1 TBSP black sesame seeds

2 thick slices of firm, organic tofu (optional)

1 TBSP coconut oil

Dressing:

1/3 cup tamari

1 tbsp sriracha

1 clove garlic, chopped

1 tbsp rice vinegar

How to:

Prepare soba noodles according to package

While soba noodles are cooking, chop all vegetables and add to stir fry with 1 tbsp coconut oil

Stir fry on high for a few minutes until tender but not too soft (it's better with some crunch!)

For the dressing: Whisk ingredients together until smooth. Optional - add chili flakes for extra heat.

Once soba noodles are done, remove from stove and drain. Add to stir fry and continue to cook for 1 minute with dressing. Transfer to plate and top with sesame seeds.

For the tofu steaks: Drain tofu and press firmly to release any extra moisture. Place two thick slices in dressing (use half for tofu, half for noodles) Let marinade for 15 minutes. Heat a non-stick pan to high with 1 tsp coconut oil and place tofu in pan. Let cook for 2 minutes each side. Place on top of soba noodles.