Soba Noodle Stir Fry with Creamy Ginger Sauce
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Author: Katie Stewart
For the stir fry:
- 1 package soba noodles
- 2 carrots grated
- 1 onion thinly sliced
- 4 garlic scapes finely sliced (optional)
- 2 zucchini spiralized (or diced)
- 1 cup shiitake mushrooms thinly sliced
- Optional: sesame seeds and chopped fresh parsley for garnish
For the sauce:
- ¼ cup Cashew butter
- ¼ cup filtered water
- 2 tbsp wheat-free Tamari or coconut aminos
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tsp toasted sesame oil
- 2 garlic cloves minced
- 1 ” ginger finely grated
Cook soba noodles as per package instructions.
In the meantime, saute carrots, onion, and garlic scapes (if using). Cook until onions are translucent -- about 5 minutes.
Add zucchini and mushrooms. Saute for another 3-4 minutes -- or until the zucchini/mushrooms are cooked through.
While the veggies are cooking, add all sauce ingredients to a mason jar and shake well (I used a mini food processor).
When the noodles are done, drain and rinse in cool water.
Add to the pan of veggies, pour sauce over top and mix until well combined.
Plate and sprinkle with sesame seeds and parsley. Serve immediately.