| 12 | 18 | 420 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 min | 10 min | 4 |
| 341 gm | Buckwheat soba noodles, gluten-free, dry (4 portions) |
| 1 cup | White mushrooms (sliced, can use any mushrooms of your choice) |
| 1 head | Broccoli (thinly sliced) |
| 2 clove(s) | Garlic |
| 2 piece, 1-inch | Ginger root (skinned) |
| 2 tbsp | Soy sauce, tamari |
| 2 tbsp | Rice wine vinegar (or apple cider vinegar) |
| 1 tsp | Sesame oil |
| 1 tbsp | Water, filtered |
| 1/4 cup | Almond butter (can also use peanut or sesame butter) |
| 2 tbsp | Sesame seeds (toasted, optional) |
| 1 green onion (stem) | Green onion (sliced, optional) |
1. Fill a medium pot with water, add a dash of salt and bring to a boil. Add noodles and cook to al dente.
2. In the meantime, heat a wok or large saucepan on medium-high heat. Drizzle olive oil and cook the sliced mushrooms and broccoli, stirring frequently.
3. While this cooks, you can toast your sesame seeds in a small dry pan on medium heat, toss frequently.
4. Blend your sauce: Mix tamari, vinegar, sesame oil, garlic, ginger and water until well blended (a nutribullet or immersion blender works great for this).
5. When noodles are cooked, rinse under cold water to prevent them from sticking. Add to the wok with the vegetables.
6. Add sauce to the wok and stir until evenly coated. Add water 1 tbsp at a time if it needs loosening. Stir until noodles are warmed through.
7. Top with sesame seeds and green onion (optional).
| Meat Alternative | 0.6 |
| Vegetables | 0.8 |
