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.

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