Buckwheat Soba Noodle and Veggie Stir Fry

Daylight savings has thrown me for a loop, guys. I didn't even realize it happened until late Sunday night. I just felt off- I woke up extra early, was tired extra early, just not on my rhythm.

All that aside, Sunday was a great day. My football team won, favorite show was on, and I whipped up a killer stir fry. Good stuff, Maynard.

This was my first time cooking with buckwheat soba noodles, and I am happy to report they rock. Ready in minutes, gluten free, a lovely nutty flavor, plus they did not get clumpy and sticky when left to the side for a few minutes (I'm looking at you, white spaghetti noodles). These little babies will be stocked in my pantry from now on.

You could use any veggies you like for this, but I love how colorful this particular combo is. Prep your veg in advance so it is ready to go once you start cooking, then make your sauce as the veg cooks. I held back on adding the edamame and bell pepper so they were only in the pan for a couple minutes; I just prefer bell peps in a stir fry to keep their crunch. Too long in the pan makes them limp and slimy... never good. But that's just me.

Speaking of sauce, don't be alarmed when you see crazy ingredients like cloves and Worcestershire in the recipe. Kris offered to help (he's the best) so I asked him if he could make the sauce- the dude makes good sauces. I was more than a little surprised when he rattled off the ingredients to me, but I'm so serious here- this sauce turned out crazy good. That pinch of clove gives an interesting back note and the cream just evens it all out. Who knew, right?

This is surprisingly fast and easy. Oh yea, it's also vegetarian. Could be vegan if you sub coconut milk for the cream. The leftovers are great for lunch, just sayin'. The best part? It's vegetarian and gluten free, and the husband approved. Be amazed.

Buckwheat Soba Noodle and Veggie Stir Fry

Buckwheat Soba Noodle and Veggie Stir Fry

Buckwheat Soba Noodle and Veggie Stir Fry

Serves 2-3


1/2 package buckwheat soba noodles

1/2 cup broccoli florets, chopped

2 cups napa cabbage, sliced into thin stips

1/2 red bell pepper, cut into long thin strips

3 small carrots, peeled and cut into long matchsticks

1/2 cup frozen shelled edamame

1 tablespoon oil

salt and pepper, to taste

Sesame seeds, for garnish

For the sauce:

1/2 cup low-sodium soy sauce (use tamari for gluten free)

1/4 cup rice vinegar

1/4 cup cream

1 tablespoon lime olive oil (can sub with lime juice and olive oil)

1 tablespoon Hoisin sauce

2 teaspoons Worcestershire sauce

dash of cloves

dash of curry powder

dash of cayenne

1 hefty teaspoon cornstarch

Instructions:  Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside. Heat oil in a skillet over medium-high. Add all veggies, minus the edamame and bell pepper. toss in the oil and sprinkle with a pinch of salt and pepper. Make the sauce by combining all ingredients (soy through cayenne). Whisk to combine. Prepare a slurry of cornstarch and a little water. When veggies are tender-crisp, add bell pepper and edamame to pan. Cook for 1-2 minutes, then add sauce. Once it begins to bubble, add cornstarch slurry. Mix well for 1 minute. Add noodles and toss to combine. Garnish with a sprinkle of Sesame seeds and serve hot.