Monday Night Spicy Soba Noodles – Gluten Free

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Average Rating: 5 | Rated By: 7 users

This Spicy Soba Noodles recipe is the simplest of simple. This noodles dish is made with soba noodles, chicken, miso, garlic, nut butter, veggies, herbs and spices and sesame seeds. This lovely and mildly spicy noodle dish takes just minutes to prepare. 

What are soba noodles?

Soba is a Japanese noodle typically made from buckwheat flour and water. Sometimes you will find soba made from wheat, so be careful to read the ingredients. Buckwheat is naturally gluten-free, higher in protein and fiber than most noodles. The noodles have an earthy nutty flavour and are firmer than most noodles. The good thing about the soba, you can serve them cold in salads or hot soups and stir-fries. 

 Why perfect gluten-free weeknight meal?

I love noodle dishes! They are satisfying and almost everyone loves them. This is a flavourful soba noodle dish made with a sauce that will make you drool. Yes, it is all about the sauce coating the noodles making them incredibly tasty. The sauce is made with ginger, garlic, green onions, gluten-free miso paste, cinnamon, nut butter, maple syrup and if you like some spiciness add some hot chilli peppers. All good and healthy things. To serve, place into bowls and top with fresh thinly sliced green onions, fresh basil leaves and sesame seeds. This dish is so GOOD!

Make the soba noodles vegan!

This is simple, substitute the chopped vegan burgers or firm tofu cubes for the chicken. Everything else in this recipe is already vegan. 

I named this recipe Monday night dinner! Why? Because you can have a hearty noodle dish that everyone will enjoy on the table in less than 30 minutes. What a wonderful way to start the week!

For more recipes made with soba, check out our selection of gluten-free soba recipes,

Ingredients

  • 8 oz. soba noodles, cooked per package directions. Please note that not all soba noodles are GF
  • 1/4 cup GF rice vinegar
  • 1 Tbsp. GF miso paste (please note, not all miso paste is gluten-free)
  • 1 Tbsp. cashew or peanut butter
  • 1 Tbsp. pure maple syrup
  • 1 garlic clove, minced
  • 1/4 tsp. GF ground cinnamon
  • 2 Tbsp. sesame oil
  • 1 lb. lean ground chicken or pork *(for a vegan option, see below)
  • 1 large red bell pepper, sliced
  • 1 Tbsp. grated fresh ginger
  • 1 hot chili pepper, seeded and finely chopped (omit if making for younger children)
  • 1/4 cup chopped fresh basil, I prefer Thai basil
  • 4 green onions, sliced plus some for garnish
  • 2 Tbsp. sesame seeds, black or white
  • * For vegan option substitute chicken for; 12 oz. GF vegan burgers, broken down into small pieces or 350 g (12 oz.) extra firm GF tofu, cut into cubes
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • In a small bowl whisk together tamari sauce, rice vinegar, miso paste, cashew butter, maple syrup, garlic and cinnamon
  • Heat a large wok or skillet over medium heat. Add sesame oil and the chicken. Cook until no longer pink. About 5 minutes. If making vegan option, stir-fry tofu or vegan burger until golden. Continue to the next step
  • Add bell pepper, ginger and hot chili pepper and stir-fry for 5 more minutes. Add sauce mixture and basil and cook until the sauce starts to thicken. About 2 minutes. Gently stir in green onions and cooked noodles making sure the noodles are well coated with the sauce
  • To serve; top with sesame seeds, more green onions and fresh basil


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