Traditional soba noodles are made from buckwheat flour, a gluten free grain. The trick to cooking them, or any gluten free pasta, is to shock while cooking (bring to a boil, add cold water- repeat two or three times). Some soba noodles have wheat flour in them, and will be much cheaper than the pure buckwheat variety.
I used Napa cabbage, carrots, red pepper, kale, green onions, edamame and cilantro.
Life changing carrot ginger miso dressing
♥️1″ piece of ginger, peeled
♥️2 small or 1 medium carrot, peeled and cut into pieces
♥️1 tbsp gluten free miso
♥️1/4 cup tamari
♥️1/4 cup toasted sesame oil
♥️2 tbsp rice wine vinegar
♥️1 tbsp mirin (optional)
Add all ingredients to a blender, combine.
Shana Robinson 