Ingredients

The following ingredients have 4 Servings
  • Soba/buckwheat noodles (about 5 oz., or ½ package)
  • 4 tablespoons coconut oil (divided)
  • 3 garlic cloves (minced)
  • 1 teaspoon fresh ginger (grated (can substitute ½ tea ginger powder))
  • 1 quart sliced mushrooms
  • 1 shallot (chopped (or ¼ cup diced red onion))
  • 1 ½ cups broccoli florets
  • 1 carrot (julienned or shredded)
  • 3 - 4 stalks kale (de-ribbed and chopped)
  • Chopped green onion (or scallioand sesame seeds for topping
  • ¼ cup soy sauce
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons sesame oil
  • 1 tablespoon maple syrup (or honey)
  • 1 teaspoon sriracha (or more if desired)
  • 1 teaspoon grated ginger

Instruction

  • Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.
  • Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.
  • Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
  • Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
  • Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
  • Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.
  • Serve topped with sesame seeds and green onio