Vegetable Soba Noodles with Toasted Coconut Sesame Praline

Buckwheat Soba Noodle Veggie Stir Fry with Vegetable Soba Noodles with Toasted Coconut Sesame Praline

Sauce:

• 4 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 1 tbsp chili garlic sauce
• 1 tbsp cassava flour
• Pinch of salt and pepper

add all the sauce ingredients into a bowl and whisk to combine. Set aside.

Toasted Coconut Sesame Praline

• 1 cup dried coconut shavings
• 1/4 cup sesame seeds
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• Pinch of salt

Set a pan over medium heat. Once hot, add in the coconut shavings and sesame seeds. Toast until fragrant and the coconut has slightly browned, 5-8 minutes. Pour in the coconut aminos and sesame oil, tossing to coat. The coconut and sesame should come together and begin to caramelize. Remove from heat and allow to cool. 

Noodles

• 2 tbsp sesame oil
• 2 scallions, thinly sliced
• 1 tbsp ginger, minced
• 1 red bell pepper, thinly sliced
• 2 cups broccolini, chopped
• 1 cup edamame, shelled
• 8 oz buckwheat soba noodles, cooked

In a pan over medium heat, heat the sesame oil until it begins to shimmer. Add in the scallions and ginger and cook until fragrant, stirring often. Add in the bell pepper, broccolini, and edamame and stir to combine. Cook until the veggies are softened, about 3 to 5 minutes. Cost in the buckwheat soba noodles and pour in the sauce. Top with the praline and enjoy!