Equally delicious enjoyed hot or cold, this nutritious bowl is packed with veggie protein and fibre. Crunchy carrots, snow peas, and edamame get a brief sauté with garlic, then piled high over soba noodles and smothered with a bold, smokey tahini sauce. Topped with bean sprouts and fresh herbs, all in a blissfully quick 20 minutes.
This dish is equally delicious served hot or cold.
Cook Soba Noodles
Bring 2.5 liters (5 liters for 4 servings) salted water to a boil. Add soba noodles, stir and set a timer for 3-4 minutes. Drain and rinse briefly with water.
Prepare Tahini Sauce
Mix tahini, maple syrup, rice vinegar, GF soy sauce, spice blend, and sambal oeleck to taste in a small bowl with 1/4 cup (1/2 cup for 4 servings) water until smooth. Set aside.
Wash green onions, snow peas, bean sprouts, and thai basil. Trim the flower end off of the snow peas, tear thai basil into small pieces and slice green onions. Slice lime in half.
When the noodles are cooked, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Saute edamame, carrots and snow peas for about 2 minutes. Add garlic and saute for another minute.
Divide soba noodles into bowls and pour half of the tahini sauce over the noodles. Divide the sauteed vegetables on top. Sprinkle on green onion and thai basil, and garnish with bean sprouts. Drizzle remaining sauce over everything with a squeeze of lime. Enjoy!