Buckwheat noodles with sautéed vegetables

Instructions

Cook the soba noodles according to the package directions.

Heat the olive oil in a skillet over medium heat, add the shallot and cook for 2 minutes. Add the carrot and peas and cook for 3 more minutes. Add the mushrooms, kale, garlic, ginger, coconut amino and vinegar and cook for 4 minutes.

Finally, add the noodles and cook for another minute.

Serve with sesame seeds, chopped parsley and shredded red cabbage.

Macro (Per serving) Gram Kcal %
Protein 39 156 23.28
Carbohydrate 106 424 63.28
Fat 10 90 13.43
Total 670

Serves 3

Ingredients

  • 1 (8.8-oz [249-g]) package gluten-free soba noodles
  • 1 tbsp olive oil
  • 1 shallot, chopped, or 40g chopped onion
  • 1 carrot, diced
  • 150g peas
  • 6 medium portobello mushrooms, sliced
  • 3 kale leaves, stemmed and chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 3 tbsp coconut aminos
  • 2 tbsp rice vinegar

Optional Garnishes

  • Sesame seeds
  • Chopped fresh parsley Shredded red cabbage

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