For the sesame sauce:6 tablespoons coconut aminos
6 tablespoons tahini
1/4 cup water
¼ cup lime juice
3 tablespoons sesame oil
2 tablespoon maple syrup
1 tablespoon sriracha
For the noodles:8 oz soba noodles
2 tablespoons virgin coconut oil
1 cup snap peas
1 cup thinly sliced purple cabbage
½ cup thinly sliced bell pepper
3 scallions, thinly sliced
½ cup microgreens
- Cook the soba noodles according to the package directions. Drain, rinse in cold water, and set aside.
- While the noodles cook, stir together the sesame sauce, whisking all ingredients in a medium bowl.
- Heat a skillet over medium heat. Melt the coconut oil in the pan and then add the peas, purple cabbage, bell pepper, and cook until the veggies are bright and crisp-tender, about 3-5 minutes.
To the veggies add the sesame sauce and noodles. Cook for 2-3 minutes, tossing constantly, until the noodles and veggies are coated and warmed through. Remove from the heat and stir in the scallions. Divide between bowls and tip with microgreens.