I have been on a mission to reduce the amount of gluten that I eat. I tend to rely on it a lot as someone who eats a mostly vegetarian diet.
Just the thought of cutting it out of my diet made we a little weepy. Which in turn made me realize how dependent I am on the stuff.
Bread and bagels for breakfast. Sandwiches for lunch. Pasta for dinner. Or tarts. Or burgers on buns. Or sweet breads. Or…just look back at the blog and you’ll see how laden our foods are with wheat and gluten.
I tried to just “wing it” when it came to cutting it out, thinking I knew enough about food to make it happen.
It takes planning and thought to make dietary changes. Whether it’s cutting out gluten or adding in more greens. If it’s not intentional, it won’t happen. Or it won’t happen for long.
This recipe was my first attempt and being planful and intentional when it came to eating a gluten-free meal.
Super Soba Noodles
- soba noodles 100% buckwheat
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1/2 cup snap peas julienned
- 1/2 cup snow peas julienned
- 1/2 - 1 cup broccoli florets
- 1/2 cup tamari*
- 1 tbs sesame seeds
- 1 tbs corn starch
- 1 tbs lime juice
Cook soba noodles according to package. When done, rinse under cold water and set aside.
Heat oil in a large saucepan over medium-high. Add onions and saute for 3-5 minutes.
Add garlic and ginger, and saute for another minute or until fragrant.
Add snow peas, snap peas, and broccoli. Cook until bright green (aka crisp-tender), about 2-3 minutes.
In a small bowl, mix together tamari, corn starch and lime juice.
Add noodles to pan, and pour tamari mixture on top. Stir until sauce thickens, about 2-3 minutes.
Add in sesame seeds. Stir to mix through noodles.
Serve in favorite bowls and enjoy!
Allergen InformationNightshade Free, Dairy Free, Gluten Free, Wheat Free, and Egg Free.
Above all, read labels!