Today we are sharing a gluten free and vegetarian main that we absolutely love. Omit the fried egg, and you've got yourselves a vegan classic. Exclusionary food labels aside, this a lovely, simple, seasonal dish that is ready in 15 minutes. The trick to a great soba noodle dish is going big on flavor, so we heaped on the pungent tastes of garlic, ginger, and soy. Seasonal variants of soba noodles with a pungent vinaigrette and veggie noodles is a frequent favorite in our household. Our summer version of this dish includes zucchini noodles and grilled squash.
Yield: Serves 4 as a Gluten Free and Vegetarian main
- 9.5 ounces soba noodles
- 1 red onion, cut into thin slices
- 4 cups kale, roughly chopped
- 4 carrots, peeled and cut into thin ribbons (mandolin, knife, or julienne peeler)
- 4 eggs
- 2 tablespoons black sesame seeds (optional garnish)
- 2 stalks green onions (optional garnish)
Ginger Cilantro Vinaigrette:
- 7 garlic cloves
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 cup fresh cilantro
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup canola oil
- In a food processor or blender, puree vinaigrette ingredients (garlic, ginger, cilantro, sugar, cayenne, soy sauce, vinegar, and oil) until smooth,
- In a large pot, bring water to a boil. Cook soba noodles according to package directions, until al dente (typically 3-4 minutes). Drain noodles and set aside in large serving bowl.
- While the soba noodles are cooking, cook the eggs according to your preference. Rebecca prefers sunny side up, Paul likes his over easy.
- Combine the cooked soba noodles, carrot ribbons, onion slices, and chopped kale. Pour over ginger cilantro vinaigrette, and stir to combine. Garnish with fried egg, sesame seeds, and green onions. Serve immediately. This dish makes beautiful leftovers, either in the refrigerator for 3-4 days, or frozen for up to a month.