Noodles are loved by many but are known to be heavy on gluten. Soba which is Japanese for buckwheat makes these noodles gluten free.
This vegan, gluten-free weeknight meal is kid-friendly and super tasty! Along with packing a lot of flavor and having health benefits, this dish is quick and easy to make.
Noodles are loved by many but are known to be heavy on gluten. Soba which is Japanese for buckwheat makes these noodles gluten free. Soba noodles are also high in protein and fiber as well as being a great source of manganese.
In this episode of Gluten Free Tasty, Jenné Claiborne takes your taste buds to Thailand with her Coconut Lime Soba Noodles. One of the central ingredients in this dish is Lemongrass, which has a flavor and aroma that's similar to lemon. Jenné also throws in some chili pepper and ginger to give the noodles that signature Thai flavor.
- 1 can coconut milk (full fat preferably)
- 2 large shallots, halved and sliced
- 2 fresh stalks of lemongrass, cut in 1/2 inch pieces
- 3 tablespoon fresh ginger, minced
- 3 Thai chilies or 2 bird’s eye chilies, chopped
- 3 cups water
- 1 cup white or baby bella mushrooms, sliced
- 1 cup baby bok choy, chopped
- 2 tablespoons tamari soy sauce
- 2 tablespoons fresh lime juice
- 1 package of soba noodles
In a large pot, add the coconut milk, shallots, lemongrass, ginger, 2 Thai chilies - or one bird‚Äôs eye chili, and the water. Bring it to a light simmer, cover and cook for 20 minutes. While the soup is cooking, cook the soba noodles. Bring a large pot of water to a boil (about 6 cups of water), and drop the soba into the pot. Stir so they don‚Äôt stick together, and cook for 5-7 minutes. When cooked, pour the noodles and water into a strainer or colander, and run under cold water to cool and stop cooking. Set aside. Place a mesh strainer over another pot (large enough to hold the coconut broth), and pour the soup into the pot, straining out the cooked vegetables. Toss out the cooked vegetables, and pour the broth back into the original pot. Bring to a light simmer and add the mushrooms, bok choy, and the remaining chili. Cook another 10 minutes. Remove from heat, and then add the soy sauce and lime juice. Stir well and season to taste with more tamari or lime if necessary. Serve over soba noodles. Serves 3-4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
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Hi I'm Janae Claiborne, and you're
watching Gluten Free Tasty.
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We are gonna be making some coconut lime
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To start, we have got to make a broth.
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We are gonna add some coconut milk,
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some ginger, shallots, Thai chili pepper,
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So, lemongrass has a flavor and an aroma
that's pretty similar to lemon.
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And I'm going to show you how I like to
cut it open.
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You can remove the outer layer, just peel
it right off.
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And cut the bottom tip off with a sharp
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Lemongrass is pretty hard and tough.
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So to soften it up and make it easier to
cut, I like to bang it first with,
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I have a mortar here or you can use a
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So just put it on your flat cutting board,
and hit it.
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So by smashing it, you basically just
soften it up and make it easier to cut.
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Oh, and it smells so good.
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I cut it in about half-inch pieces.
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Now you can go ahead and add your coconut
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I like to use full fat, but you can also
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Add our lemon grass, and some shallots,
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which I have minced up, and the spicy Thai
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And give it a stir.
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Gonna set it aside for about 20 minutes.
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Sometimes I leave it for
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as long as 45 minutes, so you can get the
maximum flavor out of what you put in.
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So you want to cover it.
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Wow, looks really great.
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I wanted to check it out and I definitely
think it's ready.
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So, we're gonna just take out the lemon
grass pieces, and
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the chili, and the shallots, and all that.
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Now, let's add our bok choy, mm, and
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We're gonna stir that in, and we're gonna
give it about ten
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more minutes just to cook down, soften up,
and to soak up that amazing flavor.
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The broth is ready.
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It's so good, the only thing we have left
to do now is add a few final touches.
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Some lime juice, and soy sauce.
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This is actually tamari soy sauce, totally
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And give that a little stir.
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So I like to serve this, obviously, over
the soba noodles.
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So soba noodles are often sold at grocery
stores with some wheat in them.
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So make sure you read the package and
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make sure they're only made from
buckwheat, which is gluten free.
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Ladle some of my broth on top.
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Let's give these a try.
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If you ever feel like you have a cold
coming on, or starting to get sick,
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and you need something really nourishing
and like, warming, this is it.
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Mm, so good.
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It's actually spicy because of the Thai
chili, and I can taste the lemongrass and
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And so much ginger too.
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This one is definitely a keeper.
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Thanks again for watching Gluten Free
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I hope you have the opportunity to make
these coconut lime soba noodles.
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They are so good, you can thank me later.
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I'll see you next time.