If you are 100% gluten-free look for the 100% buckwheat soba, or King Soba brand noodles. Ponzu can be found at most grocery stores in the "Asian" or "International" section. Make sure, for this recipe, you buy the plain citrus ponzu without added soy sauce/shoyu. If you don't have a julienne peeler for the carrots, simply peel them into noodles with a normal peeler.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
2tbspcoconut oil
1 tomatodiced
4carrotspeeled into skinny strips with a julienne peeler
2heads baby bok choychopped
2cupsbaby bella mushroomssliced
3bundles of soba noodles
Sauce
6tbspsoy sauceshoyu or tamari
1/4cupponzuor lime juice
3tbspmaple syrup
1clovegarlicminced
2tspgingerminced
1/2cupwater
Instructions
Heat 2 tbsp coconut oil in a large skillet or wide pot.
Add the tomato, and saute on medium heat until soft.
Add the carrots, bok choy, and mushrooms, and cook until tender (about 8 minutes).
Meanwhile make the soba noodles. Boil 6-8 cups of water, then add the soba. Stir for the first 30 seconds, then allow to cook for another 4 minutes. Drain and run under cold water to cool. Set aside.
Sauce
Combine the sauce ingredients in a large jar with a lid, or a bowl, Shake or stir to combine, then pour them over the cooked veggies.
Combine the soba and the cooked veggies with sauce.