Soba (buckwheat) Noodles with Broccoli, Chickpeas, Peas and Peanut Sauce
This is something you can whip up within 20 minutes. It's a very healthy filling lunch and you can replace the veggies in this recipe for whatever you have in the fridge
1/2 package buckwheat noodles (serves approx 3 adults and 1 child)
2 crashed garlic cloves
1 head of broccoli
1 can of chickpeas
1/4 sup of frozen or fresh peas
1 lemon or lime, juiced (lime is much preferred for ideal taste)
2 inch piece grated ginger
1 tbs sesame oil
3 tbs tamari
3 tbs all natural peanut butter (crunchy or smooth)
water for desired consistency
Make the peanut sauce first- mixing all ingredients together and stirring until smooth
Boil a pot of water for noodles
Saute garlic in olive oil for a minute, then add remaining ingredients (except noodles) and stir fry for no longer than 3-4 minutes just until broccoli is bright green. Remove from heat.
At this point the noodles should be boiling in the water, and should be ready within 5 minutes.
Toss all ingredients and 3/4 of the peanut sauce together carefully so the noodles don't break up too much.
Serve and drizzle remaining sauce on top. Garnish with extra lime wedges, cilantro, and/or peanuts.
2 cups pitted dates
3/4 cup walnuts
1/4 cup almonds
1 tbs dark cocoa powder
paste from 1/2 vanilla bean pod
Process the first 5 ingredients in a strong food processor for 30-45 seconds
Remove from processor and roll into small balls
Roll the balls in the coconut
Store in the fridge or freezer