Soba noodles are a healthy, gluten free noodle made from buckwheat flour. In this easy vegetarian recipe, they're tossed with a delicious 3 ingredient sesame sauce and veggies to make a tasty noodle bowl in just 15 minutes!
Add the soba noodles and cook according to package directions.
While the noodles are cooking, combine the coconut aminos, rice vinegar and toasted sesame oil in a small bowl.
Remove the noodles from the heat, drain in a colander, rinse thoroughly with cold water then set aside.
Add the canola oil to a large skillet on the stove over medium-high heat.
Add the green onions, jalapenos and garlic, saute for 60 seconds.
Add the sauce to the skillet and cook for 30 seconds, then add the soba noodles and toss to combine.
Divide the noodles between 2 bowls.
Top with carrots, cabbage, edamame, cilantro and sesame seeds.
Notes
Soba noodles - if you're gluten free, always make sure to buy soba noodles that are 100% buckwheat flour or mixed with another gluten free flour, like rice flour. I used a Soba Rice Noodle for this recipe, that's made from brown rice flour and buckwheat flour. Some soba noodles, found in stores, will use wheat flour and buckwheat flour, so always be sure to read the label.
The soba noodles absolutely must be rinsed in cold running waterafter they're cooked, or they will stick together and the texture of the noodles will be gummy. I promise, I've made that mistake and the texture is not good!
This recipe is vegan and gluten free, when using the ingredients pictured in this post.