Monday Night Spicy Soba Noodles (Gluten-Free & Vegan Option Included)
When it comes to gluten-free noodles, Soba (buckwheat noodles) are my favourite. They have a firm texture, and a nutty flavour, not to mention the noodles are nutritionally packed in comparison to other gluten-free noodles. Initially, when I made this recipe, I used chicken, but today I have adapted this amazing noodle dish to a vegan recipe so everyone can enjoy it. In addition, I made a spectacular sauce that will make you drool, tying everything together perfectly. For Monday night dinner, I love this spicy soba noodle dish because I can have it on the table in less than 30 minutes. Enjoy!
* 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
You Will Need
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, green onions and fresh basil