This is a veggie-powered, peanut-free version of the popular stir-fried Thai noodle dish. Experiment by preparing it with buckwheat noodles, black bean noodles, mung bean noodles, rice noodles or veggie noodles and a variety of veggies—but really, it’s all about the sauce here.
If you have a sensitivity to wheat or gluten, make sure the ingredients in your buckwheat noodles don’t include wheat. While buckwheat is gluten free, many buckwheat noodles contain a combination of buckwheat and wheat flour.
Prepare extra sauce to season rice, kale and sautéed vegetables for a tasty veggie bowl. The sauce is also phenomenal as a dressing for salads. (No judgments from me if you lick the bowl.)
Play with it
Sometimes I’ll add a red bell pepper or mushrooms to this recipe. Feel free to skip the yellow squash and just use zucchini or vice versa. Instead of packaged noodles, make zucchini or yellow squash noodles.
1 – 8 oz pkg buckwheat noodles
1 to 2 tsp coconut oil (optional)
1 red onion, diced
4 garlic cloves, minced
1 tsp ginger, minced
1 zucchini, diced
1 yellow squash, diced
Cilantro leaves, roughly chopped, for serving
2 Tbsp sesame seeds, toasted, for serving (optional)
2 Tbsp coconut aminos
Juice from 2 limes
2 Tbsp raw almond butter
1 tsp Sriracha
3 Tbsp Sucanat or maple syrup
2 Tbsp toasted sesame oil
2 green onions, sliced thinly, plus extra for serving
1. Bring large pot of water to a boil over high heat. Prepare noodles according to package instructions.
2. In small bowl, whisk together sauce ingredients. Set aside.
3. Heat skillet (or wok if you have one) to medium-high heat and add coconut oil (if using) and onion. Sauté for 5 minutes, then add garlic and ginger and stir for 3 minutes.
4. Add cooked, rinsed and drained noodles, zucchini, squash and sauce to skillet. Fold together, but allow noodles to sear a bit, about 1 to 2 minutes on each side. Remove from heat after 3 to 5 minutes. Serve warm topped with cilantro, extra green onion and toasted sesame seeds if you like.