My new obsession is 100% buckwheat soba noodles. If you tend to stick to a gluten-free lifestyle but are sick of sweet potato or brown rice every single night, give these Japanese noodles a go!
They are high in essential nutrients such as B vitamins, magnesium and copper; as well as cancer-protecting bound antioxidants like glutothione and superoxide dismutase.
TIP / Check that your soba noodles are 100% buckwheat. Many brands combine wheat flour with the buckwheat. If you can't find them in the supermarket, most health food stores will sell them. I use Spiral Foods.
Here is how I am using them.
Satay Stir Fry with Soba Noodles Recipe
INGREDIENTS
1/2 packet of 100% buckwheat soba noodles
2 organic, free range chicken fillets, sliced (salmon works well too!)
1 cup broccoli, chopped (1 small head of broccoli)
1 cup bok choy, chopped
1 carrot, thinly sliced
½ cup sugar snap peas
½ red onion, finely chopped
2 garlic cloves, diced
1 red chilli, deseeded and thinly sliced
A handful of toasted or raw cashews, roughly chopped (garnish)
1 tablespoon of coconut oil
Sea salt to taste
Sauce
½ cup water
¼ cup good quality peanut butter (I like Pic’s Peanut butter)
3 tablespoons of Tamari (gluten free soy sauce)
2 teaspoons (about a thumb size) of grated ginger
INSTRUCTIONS
1. In a large pot, boil water to cover soba noodles. Cook for 7-8 minutes (whilst cooking the stir-fry) then run under cold water after cooking. Put aside.
2. In a heated large fry pan or wok, combine coconut oil, garlic, onion, chilli and carrot. Cook for around 5 minutes until soft.
3. Add the chicken and cook until seared all over.
4. Add the vegetables and cook until just soft or to your liking.
5. Once the chicken and vegetables are cooked, add in the sauce and mix well.
6. Add the cooked noodles to the stir fry and mix well.
7. You can either add the noodles in here or divide the noodles into bowls and then add the stir fry to the bowls. Add more or less soba noodles depending on your carbohydrate requirements.
8. Top with chopped nuts and enjoy!