Soba Noodles with Asparagus and Peas

Soba Noodles with Asparagus and Peas
This dish has become a family favorite. I always heard soba noodles were difficult to cook, that they tended to stick together, turn into mush, etc. For some reason I haven’t experienced any of these problems, but I think the key is to not overcook them and then thoroughly cool them down with cold water once cooked. I do spend a few minutes running cold water over the noodles until I can touch them with my fingers and there is no heat remaining in them. It’s spring when I’m writing this, and asparagus and baby peas are in season. But in the winter I made this with broccoli and in the summer I’ve used all raw veggies such as red peppers and cherry tomatoes. You can really experiment with what you enjoy. The noodles and sauce stay the same, but the veggies you choose to use are up to you. The sauce is a little spicy; if you’re serving children or adults with a milder palate consider using 1/4 teaspoon Cholula and adding more coconut aminos that have a sweet profile. Please let me know how you enjoy this and any combinations you come up with that you enjoy.
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Ingredients
  

  • 1 package organic 100% buckwheat soba noodles.
  • 1 tablespoon organic avocado oil
  • 1 large organic shallot finely chopped
  • 1 bunch organic asparagus woody stems removed and cut into 1/2″ pieces
  • 1/2 bag frozen organic baby peas or fresh if you can find them in season
  • 5-6 organic cremini mushrooms or other mushroom of your choice sliced thin
  • 1 cup organic red cabbage sliced thin
  • 2 organic green onions sliced in 1/4″ pieces

Sauce

  • 2 tablespoons organic almond butter
  • 2 tablespoons organic rice vinegar
  • 2-3 teaspoons organic coconut aminos
  • 1 teaspoon Cholula hot sauce

Instructions
 

  • Put a large pot of salted water on high heat. When it’s boiling add the soba noodles, stirring to separate the noodles and cook for 8 minutes – do not overcook.
  • While the pasta is cooking, heat a saute pan with avocado oil. Once hot saute shallots on medium heat until translucent. Add mushrooms and cook on medium-high heat until starting to get some brown color. Add the asparagus and peas, reduce heat to medium and saute until cooked to desire tenderness. I like to keep the asparagus firm with a little bite to them. Once cooked remove from the heat.
  • If your pasta isn’t cooked yet, slide the red cabbage or green onions. If the pasta needs your attention, move this step until later.
  • By this time your pasta should be done. Don’t overcook beyond 8 minutes. Pour the pasta into a sieve and immediately run cold water over it. Continue to run cold water for a couple of minutes. Put your clean hands into the pasta and allow the cold water to fully cover all the pasta until there is no warmth left in it. If you do this thoroughly your soba noodles will not stick.
  • Leave the cooled pasta in the sieve and place all the sauce ingredients into the warm pasta pot. The warmth helps to combine the ingredients, melting the almond butter. The sauce ingredients are the ratios I used but if you want to add more coconut aminos to cut the “bite” of the vinegar or minimize the spiciness of the Cholula, feel free to make it your own.
  • Pour the pasta over the sauce, combine and then add the veggies (except the green onions), again stirring to combine and coat all ingredients with the sauce.
  • Top with sliced green onions and enjoy.

Notes

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Notes

Serves 4.
Tried this recipe?Let us know how it was!

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