Recently we've been making different kinds of soba noodles with a ton of raw and roasted veggies like sweet potatoes, cucumbers, mushrooms, cilantro, beets, onions, garlic, bell peppers and so on. I like to add raisins and peanuts on top. So, this time, around I prepared some green tea noodles and served them with delicious fresh vegetables.
Soba noodles are traditionally made with buckwheat - a nutritious seed packed full of fiber, magnesium, lysine and amino acids. But be sure to check the packet labels. Many brands supplement their buckwheat noodles with wheat flour. So, if you want to be gluten-free make sure you choose 100% buckwheat soba.
- 1 sweet potato
- 2 large beets
- 4 large mushrooms
- 4 Garlic gloves
- 1 onion
- 1 tbsp vegetable oil
- 1/2 tsp each of salt, pepper, fennel seeds, dill, paprika, turmeric, garlic powder and rosemary
- 1 tsp maple syrup
- 1/2 package green tea noodles
- 1 tsp vegetable oil (optional)
- 1/2 tsp salt (optional)
- 1/2 cucumber
- 1 cup cilantro
- 1/4 cup peanuts or other nuts
- 1/4 cup raisins
- Pre-heat the oven to 350*F/175*C
- Peel and slice all the veggies, so they are all roughly the same size.
- Mix in the oil, herbs/spices, and maple syrup until everything is evenly covered.
- Bake for 20-25 min or until the beets and sweet potatoes are soft and delicious.
- While the veggies are baking, make the noodles; follow the instructions on the package!
- Drain in a colander and rinse with cold water to stop them from cooking.
- Then add a tbsp of vegetable oil and 1/2 tsp od salt, if you like
- Cut up the cucumber and cilantro for the toppings.
- When the vegetables are ready: put your noodles in two bowls, place the roasted veggies on top, followed by the cucumber, cilantro, raisins, peanuts and whatever else you want to add.
Eat with your significant other and enjoy! Namaste, yo.