Vegetables with Soba Noodles and Honey Ginger Peanut Sauce
Soba noodles contain buckwheat, which is naturally gluten-free, but soba noodles may also contain small amounts of wheat flour. Whatever type of noodle you select, look for high fiber and low sodium. This veggie-rich pasta dish can be served warm as an entrée or chilled as a side.
1 8 oz package soba noodles (use brown rice fettucine for a gluten-free option)
2 cups broccoli florets, lightly steamed
2 small red, orange or yellow bell peppers, thinly sliced (or use 2 different colors)
1 bunch scallions, white part only, minced
½ cup chopped peanuts
¼ cup chopped cilantro
1/3 cup Bragg’s liquid aminos or gluten-free low sodium soy sauce
2 tsp sesame oil
2 TBSP olive oil
2 TBSP peanut butter
1 TBSP grated ginger
2 TBSP rice vinegar
2 TBSP honey
2 cloves garlic, peeled and minced, or 2 tsp jarred minced garlic
1 tsp red pepper flakes
Prepare noodles as directed on package. Drain well and place in large bowl.
Add broccoli, pepper, scallions, peanuts, and cilantro to noodles.
In a small bowl, whisk together the liquid aminos or soy sauce, sesame oil, olive oil, peanut butter, ginger, vinegar, honey, garlic, and red pepper flakes. Add to noodle mixture and toss thoroughly to coat. Can be served warm or cold.