Soba Noodles With Vegetables In Coconut Ginger Sauce (Gluten-Free, Vegan)

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A bowl of soba noodles topped with a rainbow of vegetables cooked in the most flavourful coconut ginger sauce. This gluten-free noodle dish is oozing with so much flavour and various textures, a bowl of comforting goodness! Authentic soba noodles are made from buckwheat flour and are often used in Japanese recipes. Buckwheat flour has a delicate nutty taste, is high in fiber and is naturally gluten-free. In this vegan recipe, I first cooked the veggies such as butternut squash, mushrooms, baby sweet corn, zucchini, tofu, summer sugar snap peas and baby spinach in a light coconut ginger sauce. Then I topped warm noodles with the tender veggies with the explosively delicious sauce. This Asian inspired vegan noodle dish is healthy and simple to make. Enjoy!

If you are looking for a tasty gluten-free noodle dish, check out our popular gluten-free noodle recipes here->

If you don’t have soba noodles, you can serve this dish with rice or rice noodles.

Ingredients

  • 2 Tbsp. Coconut oil
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. (2-inches) grated ginger
  • 2 lemongrass sticks, trimmed
  • 1/2 tsp. GF ground turmeric
  • 2 cups hot water
  • 2 tsp. Coconut sugar
  • 1 tsp. Himalayan salt
  • 1 (400 ml) can coconut milk
  • 1 small butternut squash, peeled, deseeded and cut into wedges
  • 4 oz. button mushrooms, halved or if large, quartered
  • A handful of baby sweet corn halved lengthwise
  • 1 zucchini, cut into small bite-size pieces
  • 6 oz. firm tofu, cut into small cubes
  • 4 oz. sugar snap peas, trimmed
  • 4 oz. baby spinach
  • 1/2 bunch chopped cilantro, including stems
  • 2 Tbsp. Fresh lime juice
  • 1 package (8.8 oz.) GF soba noodles, cooked per package directions
  • Optional toppings; thinly sliced green onions, fresh cilantro, lime wedges
  • Instructions

  • Heat coconut oil in a large pot over low heat. Add the garlic, ginger, lemongrass and turmeric. Sauté for 5 minutes, stirring frequently
  • Add hot water, sugar and salt. Bring to boil and cook for 15 minutes until the liquid is reduced by half
  • Add coconut milk, butternut squash, mushrooms and corn. Cover and cook over medium-low heat for 10 minutes. Add zucchini, tofu, and sugar snap peas and cook for 5 more minutes until the squash is tender
  • Remove the lemongrass sticks, stir in spinach, cilantro and lime juice, taste and adjust salt as needed. Serve over warm soba noodles


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