Winter calls for warming, nutrient-rich food. Yet, we also want to keep eating clean and healthfully. Soba noodles — made from buckwheat flour — are naturally gluten free (be sure to check the label though, as some brands mix buckwheat with cheaper wheat flour) and have a wonderful nutty flavour.
Traditionally part of Japanese cuisine, soba noodles are endlessly versatile. They can be used in soups as well as stir-fries, and are a great substitute for spaghetti or egg noodles.
According to the New York Times, soba noodles are a good source of manganese, copper magnesium, and phytonutrients. This makes the perfect as a pre or post-yoga meal.
This stir-fry recipe is simply a suggestion. You can easily vary it to taste by adding different vegetables or sauces. You can even use veggie stock to turn it into a warming, nutritious soup!
- Soba noodles
- Sweet onion
- Pepper (red, green, or yellow)
- Green beans (round or flat, fresh)
- Basil, fresh
- Coriander, fresh
- Lemon or lime
- Coconut oil
- Salt & pepper
- Cook soba noodles according to package directions
- Meanwhile, heat coconut oil in a non-stick frying pan
- Add all chopped veg, salt and pepper, and a squeeze of citrus juice
- Stir-fry on high heat till vegetables are scorched
- Add cooked noodles and a bit more coconut oil, mix well
- Add fresh herbs and more lemon/lime to taste
- Serve immediately!