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Buckwheat Soba Noodle Bowl…

Popular in Japan, soba noodles are made from buckwheat flour. They are a good source of nutrients like manganese, lean protein, and thiamine. Since buckwheat is a gluten-free grain, soba noodles are a good choice for people following the Candida diet.

When shopping for soba noodles be sure to read the ingredient labels carefully as some soba noodles are made with a combination of buckwheat and wheat flours. Brands like Eden, which contains 100% Buckwheat Soba Noodles, are a good choice.

This recipe also contains a bunch of delicious veggies, full of the nutrients that your body needs to maintain your energy levels and support a healthy immune system. And it’s garnished with cilantro, sesame seeds, and coconut aminos to give it a tasty Asian flavor.

Buckwheat Soba Noodle Bowl


Buckwheat Soba Noodle Bowl

Servings: 2 servings

Calories: 284 kcal

Author: Lisa Richards



  • 4
    soba noodles, cooked
  • 1/2
    sesame oil


  • 2
    oil, such as coconut or olive
  • 1/4
    finely diced shallot
  • 1
    summer squash, halved lengthwise and cut into half-moons
  • 1
    zucchini squash, halved lengthwise and cut into half-moons
  • 1
    celery rib, thinly sliced
  • 1/4
    diced yellow pepper
  • 4 to 5
    shiitake mushrooms, thinly sliced
  • Pinch
    of salt


  • 2
    fresh minced cilantro
  • 1
    sesame seeds
  • Splash of coconut aminos


  1. Prepare soba noodles as directed on package. Transfer noodles to a bowl, add sesame oil, toss, set aside.

  2. In a large skillet, heat oil over medium heat. Add shallot, summer squash, zucchini squash, celery, yellow pepper, shiitake mushrooms and a good pinch of salt, then sauté until vegetables soften and just begin to brown, about 6 to 8 minutes.

  3. To serve, transfer noodles to a serving platter and top with sautéed vegetables. Garnish with minced cilantro, sesame seeds and a splash of coconut aminos.

Recipe Notes

For another variation, soba noodles can be served cold with our cucumber salad.

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