Sometimes we can look at our fridge and go to recipes and feel uninspired. It may feel like we eat the same dishes over and over again. You know the feeling?
That is where this recipe for veggie noodles comes in. The sauce has an Asian flair with coconut cream, sesame noodles, and teriyaki sauce. The edamame, carrots, cabbage, and nuts give this dish texture. All together the sauce, veggies, and soba noodles compliment each other brilliantly.
This recipe calls for soba noodles. Soba noodles are made from buckwheat. They have a subtle nutty flavor and are a good source of protein. I first learned about soba noodles while traveling the world a few years back and have incorporated them in my family’s go to recipes.
Note that if you’re looking for gluten free soba noodles, make sure to check the package and select soba noodles that are 100% or mostly made from buckwheat.
Coconut cream is the main ingredient in the sauce for our veggie noodles. Coconut cream differs from coconut milk. Coconut cream is still made with coconut and water and sometimes a stabilizing agent yet coconut cream uses less water and more coconut.
It has a thicker and richer consistency whereas coconut milk is great in soups and smoothies.
Bring 2 medium pots of water to boil. Add dry soba noodles to a medium pot to cook according to the package’s instructions. Set aside.
Add edamame to the other pot and cook for 5 minutes. Set aside.
In a skillet over medium heat, toast the cashews for 3-5 minutes until lightly browned. Set aside.
Add all sauce ingredients in a blender and blend until smooth.
Place mixed greens, soba noodles, and veggies in a bowl. Top with toasted cashews and the sauce. Mix and enjoy!