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All work and no sleep. This is how my life has felt lately. So goes the event coordinators life. Long hours and few breaks. Don’t get me wrong, I love my job. I get to meet performers on a regular basis, and take famous people out to lunch. I wouldn’t trade it, but when life...Read More


Servings

4 servings

Total time

20 minutes


Ingredients

  • ingredients:
  • 1 tablespoon coconut oil
  • 8 oz dried buckwheat soba noodles ((check to be sure they are gluten-free if needed))
  • ½ head purple cabbage (, cut into thin strips)
  • 2 scallions (, cut into 1/8 inch round slices)
  • 1 cup frozen edamame (, defrosted)
  • 1 serrano chili (, sliced into paper thin rounds)
  • ¼ cup white miso ((check to be sure its gluten-free if needed))
  • 3 tablespoons gluten-free Tamari (, Coconut Aminos, OR Liquid Aminos)
  • 2 tablespoons vegan Butter


Method

  1. Cook the soba noodles according to the package directions. Before you strain the noodles reserve 1/4 cup of the cooking liquid to use later for the sauce. Strain the noodles and rinse with water.
  2. While the noodles are cooking melt the coconut oil in a large skillet. Add in the cabbage and saute until it has softened but is still crisp, 5-7 minutes. Add in the edamame, serrano, and scallions. Saute for 2 more minutes to warm them through. Add in the miso, soy sauce, butter, and reserved noodle cooking liquid. Once the miso and butter has melted, turn off the heat and add in the noodles. Toss the noodles in with the sauce and veggies to combine. Serve.

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