Simple stir-fry with buckwheat soba noodles and tender-crisp vegetables in a creamy cashew butter sauce. Perfect for a quick weeknight dinner!
Lately I’ve been struggling with persistent nightmares.
It’s a little funny that at the ripe old age of 32, I’m plagued by bad dreams.
I wake up in bed, whimpering and writhing, uncertain what’s real and what’s a twisted tall-tale told by my subconscious.
Sometimes I say things, too, the words heavy like cement on my lips as I thrust them out in slurred sentences.
Occasionally I remember what was so terrifying– a loved one leaving, being chased by bad guys, or a new classic, finding myself in a crowded public space without a mask.
What never gets old, though, is the very real relief I feel after realizing that the dream was just a dream.
My reality instantly feels like something worth cherishing and celebrating, like something I’m seriously grateful to wake up to.
So, I’m blaming my less than restful beauty sleep on stress.
Yeah, it’s a little nerve-wracking running a business and writing a cookbook.
I know you’re probably busy, too, starting 2021.
So let me make dinner easy, comforting, and nutritious for us, OK?
This Cashew Butter Soba Noodle Stir Fry…
For the best Soba Noodle Stir-Fry, you’ll need:
- Eden Foods Buckwheat Soba Noodles
- Eden Foods Sesame Oil
- fresh basil
- sesame seeds
Goals for 2021: Eat more noodles.
This recipe’s foundation is made with Eden Foods Buckwheat Soba Noodles.
If you’re like me, you might have mistakenly avoided buckwheat believing that it is a type of wheat.
However, despite the name, buckwheat is not actually a wheat at all, and is naturally gluten-free!
These energizing 100% whole grain organic noodles are rich and delicious with a warm flavor.
Buckwheat protein is superior to other cereal grain because it has all essential amino acids!
Eden Foods Buckwheat Soba Noodles is made from only two ingredients: 100% whole grain organic buckwheat and purified water!
These noodles have a hearty texture while providing fiber and protein with no added salt.
They’re fantastic paired with tender-crisp veggies and a dreamy cashew butter sauce.
To begin this recipe, prepare the soba noodles according to package directions.
Rinse the cooked noodles under cool running water to stop the noodles from cooking further.
Next, prepare the vegetables.
I chose a blend of broccoli and carrots, but you could also add bell pepper, mushrooms, onion, or bok choy.
Heat the avocado oil over medium heat in a large pan.
Once the pan is warm, add in the broccoli and carrots and stir-fry them for 5-7 minutes.
Be careful not to overcook them!
For this recipe, you want the vegetables slightly crisp with a bit of bite and a lot of vibrant color.
Next, let’s make a dreamy stir-fry sauce made from cashew butter.
Here’s what you need to make this Cashew Butter Sauce:
- cashew butter
- Eden Foods Sesame Oil
- Eden Foods Tamari Soy Sauce
- chili paste
- Eden Foods Maple Syrup
- Eden Foods Garlic Powder
- powdered ginger
Make your Cashew Butter Sauce by adding the Tamari Soy Sauce, lime juice, orange juice, sesame oil, garlic powder, ginger, cashew butter, and filtered water to a mixing bowl.
Whisk until smooth and creamy.
If the sauce is very thick, add filtered water in 1 Tablespoon increments as needed to thin everything out.
To serve, add the soba noodles to individual bowls and top them with the veggies.
Dress the noodles and vegetables with the freshly mixed cashew butter sauce and toss to combine.
Garnish the bowls with scallions, sesame seeds and fresh basil.
Enjoy this Cashew Butter Soba Noodle Stir Fry as an easy and fast option for a weeknight dinner.
It’s perfect for serving anytime you’re craving a cozy plant-based noodle bowl that’s also gluten-free and packed with vegetables.
Make the recipe quickly on the stove-top for a fresh meal with minimal ingredients.
The recipe below serves 3-4, but if you don’t want leftovers or have a small skillet, divide the ingredients by half to make a smaller serving.
Store leftovers in the fridge for 2-3 days and reheat in the microwave or on the stovetop before serving.
If you make this Cashew Butter Soba Noodle Stir Fry let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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Simple stir-fry with soba noodles and tender-crisp vegetables in a creamy cashew butter sauce. Perfect for a quick weeknight dinner!
Soba Noodle Stir Fry:
- 8 oz. Eden Foods Buckwheat Soba Noodles
- 2 tsp Eden Foods Sesame Oil
- 1 small head broccoli, chopped
- 2 carrots, sliced into rounds on a diagonal
- 2 scallions, green and white parts, thinly sliced
- Handful of fresh basil
- sesame seeds
Cashew Butter Sauce:
- Make your sauce by add the cashew butter, sesame oil, Tamari soy sauce, chili paste, maple syrup, garlic powder, and powdered ginger and filtered water to a mixing bowl. Whisk until smooth and creamy. If the sauce is very thick, add water in 1 Tablespoon increments as needed to thin. Set aside.
- Make the soba noodles according to package directions. Rinse the cooked noodles under cool running water to stop the noodles from cooking.
- Heat avocado oil over medium heat. Once warm, add in the broccoli and carrots and stir-fry for 5-7 minutes, until vibrant in color and tender crisp.
- Serve soba noodle in individual dishes topped with veggies and tofu. Dress with cashew butter sauce and top with scallions, sesame seeds and fresh basil.
- Serve immediately! Store leftovers in the fridge for 2-3 days and serve warm or chilled.
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen