Creamy Sesame-Avocado Soba Noodles | Vegan + Gluten-Free

These simple, satisfying vegan creamy sesame-avocado soba noodles come together
in a speedy 25 minutes. Soba noodles are cooked to perfection and then tossed in
a creamy and savory combination of avocado, sesame oil, soy sauce, lime juice +
fresh ginger.

Servings: 2 -3

Author: Blissful Basil

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Course:

Pasta Entrée

Cuisine:

Vegan plant-based gluten-free

🧂 Ingredients

8 ounces buckwheat-only soba noodles
2 tablespoons tamari or Bragg's Liquid Aminos, divided
1 head baby bok choy, cleaned and stemmed
1 large avocado
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
optional: sesame seeds

Instructions

1 Bring 2-3 quarts water and 1 tablespoon of Bragg's Aminos or soy sauce to a
boil. Add soba noodles and bok choy leaves and boil for 8 minutes or until
noodles are tender, stirring every minute or so to keep the noodles from
clumping.
2 While the noodles are cooking, prepare an ice bath.
3 Drain the noodles and bok choy. Transfer the noodles to the ice bath to keep
them from sticking.
4 To make the sesame-avocado sauce, add the flesh from the avocado, lime juice,
sesame oil, grated ginger, and 1 tablespoon Bragg's Aminos or soy sauce to a
food processor. Process for 2-3 minutes or until completely smooth.
5 Add the noodles to a large bowl, pour as much of the sesame-avocado sauce over
the noodles as desired, and toss the noodles to coat. Depending on the size of
your avocado, you may not need to use all of the sauce.
6 Serve the noodles in bowls and top each serving with a few of the boiled bok
choy leaves and a sprinkling of sesame seeds.
7 Enjoy!

Creamy Sesame-Avocado Soba Noodles | Vegan + Gluten-Free

Course:

Cuisine:

🧂 Ingredients

Instructions

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