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.
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