6-Step Cucumber Soba (gluten free, dairy free, low FODMAP, vegan)

This recipe is for 4 servings. Each serving contains about 506 kcal (27 g protein, 57 g carbs, 18 g fat).

Sauce Ingredients

1/3 cup (57 g) tahini (Sainsbury’s)
2 tbsp rice vinegar
1 tbsp miso (Itsu)
2 tsp tamari
1 tsp toasted sesame oil
1/4 tsp crushed chillies
1/2 tsp ginger paste
1/3 cup water
handful fresh cilantro – finely chopped
20 g scallions – green parts only – chopped

Noodles Ingredients

333 g 100% buckwheat soba noodles (King Soba)
1 cucumber (200 g) – deseeded
280 g firm tofu
2 tbsp black sesame seeds
Salt + pepper to taste

Cooking Instructions

Combine all the sauce ingredients.
Cut tofu into small cubes and dry-pan-fry, grill or bake with just some salt and pepper.
Cook soba noodles according to instructions (ca 5 mins). Rinse in plenty cold water.
Deseed the cucumber and either dice or julienne.
Mix everything together.
Sprinkle with sesame seeds.

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