Soba Noodles from The Rawsome Vegan Cookbook by Emily von Euw + A Giveaway!

"So fresh and simple!" I love soba noodles; their texture, flavor and health
benefits make me moan, "UGH YES." Soba noodles are made from gluten-free,
protein-rich buckwheat. Buckwheat also has a nice amount of B vitamins for brain
maintenance. The sauce in this recipe is delicate and light, but adds an
undertone of sweet tanginess that pairs perfectly with the savory noodles and
crunchy, juicy veggies." -- Emily von Euw in The Rawsome Vegan Cookbook

Servings: 2 servings

Author: Emily von Euw | The Rawsome Vegan Cookbook

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

noodles Pasta

Instructions

1 Blend all the ingredients together until smooth; it should be the consistency of
cream. If it's too watery, add 1 tablespoon of miso paste. If it's too thick,
add 1 tablespoon of water.
2 Cook according to the package directions.
3 Using a mandolin slicer, spiral slicer, or simply a cheese grater, shred the
carrot into thin slices. Slice the avocado meat thinly lengthwise.
4 Toss the noodles with the spinach, carrot shreds, and the glaze, then garnish
with the avocado slices and sesame seeds (if using).**

Soba Noodles from The Rawsome Vegan Cookbook by Emily von Euw + A Giveaway!

Course:

🧂 Ingredients

Instructions

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