For the sesame sauce:

6 tablespoons Original 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




      1. Cook the soba noodles according to the package directions. Drain, rinse in cold water, and set aside.
      2. While the noodles cook, stir together the sesame sauce, whisking all ingredients in a medium bowl.
      3. 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.

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