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Coconut Lime Noodles

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.

 

 

Difficulty: Easy

Ingredients
  • 1 can coconut milk (full fat preferably)
  • 2 fresh stalks of lemongrass, cut in 1/2 inch pieces
  • 3 Thai chilies or 2 bird’s eye chilies, chopped
  • 1 cup white or baby bella mushrooms, sliced
  • 2 tablespoons tamari soy sauce
  • 1 package of soba noodles
  • 2 large shallots, halved and sliced
  • 3 tablespoon fresh ginger, minced
  • 3 cups water
  • 1 cup baby bok choy, chopped
  • 2 tablespoons fresh lime juice
Instructions
In a large pot, add the coconut milk, shallots, lemongrass, ginger, 2 Thai chilies - or one bird’s 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’t 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
Duration: 3:26. Last Updated On: Dec. 22, 2014, 7:42 p.m.

Nutrition Information

Recipe Serves 3
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
445
22% Complete
22%
Fat
23g
35% Complete
35%
Cholesterol
0mg
0% Complete
0%
Sodium
498mg
21% Complete
21%
Carbohydrates
56g
56% Complete
56%
Fiber
9g
36% Complete
36%
Sugar
8g
16% Complete
16%
Protein
12g
23% Complete
23%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Cholesterol
Lower Cholesterol
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Vegan
Vegan
Vegetarian
Vegetarian
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