This soba noodle Buddha bowl is one of my favorite lunches, because I am a great lover of Asian cuisine and this food reminds me my journey to Taiwan during my study years. It is a recipe where all flavors are beautifully combined and thanks to the use of soba noodles, it is also suitable for a gluten-free diet.

Ingredients:
Soba noodles
Carrot and celery
Pak choi
Red onion
Ginger
Dried garlic (optional) , salt
Red chicory
Green salad
Spring onion,
Sprouts
Protein source - eggs, mushrooms or shitake
For sauce:
Low sodium soy sauce, tahini, cashew sauce, lime
Time of preparation: 30 minutes
Portion: for 2 people
Designation: Vegetarian, Gluten-free
Have you already tried soba noodles? I hesitated for a long time and when I finally tried them I was nicely surprised by how easy and tasty they are! Soba noodles are made from buckwheat and they are really popular in Japanese cuisine. You can use them ramen soup, stir fry or a bowl, as in this recipe.
Nutritional point
Soba Noodles
From a nutritional point of view, Soba noodles are, among other things, a great source of flavonoids which strengthen the blood vessels and thus support the proper functioning of the cardiovascular system. It's really worth trying to include them in your menu :-)
Red chicory
Known also as red endive or radicchio, this is a leafy vegetables with dark purple leaves, popular mainly in Italian cuisine. Red chicory is high in vitmain B9 also called folate or folic acid. Folate is essential, especially during pregnancy for the proper growth and development of the fetus.
Pak Choi
This Chinese cabbage, also called Bok Choi, is a green leaf vegetable of the Brassica family like Brussel sprouts and broccoli. Pak choi is rich in vitamin K. This vitamin plays an important role in blood clotting and and maintain strong bones.
"From a nutritional point of view, Soba noodles are, among other things, a great source of flavonoids which strengthen the blood vessels and thus support the proper functioning of the cardiovascular system."
Directions
Cook the soba noodles according to the package directions. I like them al dente for around 5 minutes.
Then heat 2 table-spoons of ghi and roast the mushroom in a pan. When they are ready, set them aside.
Take ginger, red onion and a finely chopped carrot with celery and cook over medium-high for about 5 minutes.
Meanwhile, cut the pak choi into cubes and then add it to the pan. Pour 2 teaspoons of water and cover the mixture for about 5 minutes, until the pak choi softens nicely.
While the vegetables are cooking, prepare the sauce.
Mix low sodium soya sauce with cashew sauce and tahini. If you prefer more sweet, add a little bit of honey. At the end, add a few drops of lime and mix well with a whisk.
Then mix soba noodles, vegetables and sauce in a pan and let it warm up.
Serve Soba noodles and vegetables with green salad, chopped red chicory and spring onion.
My tip
If you make the Soba Noodles Buddha bowl for a light dinner, you can choose the variant with only mushrooms. If you like it as a lunch, add an egg boiled for 7 minutes and then sprinkle with black sesame. It tastes great and you will have a lot of energy for the whole afternoon. Bon Appetit!
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