The Perfect Lunch!

The Perfect Lunch!
Make sure to purchase gluten-free soba noodles if you have a wheat/gluten allergy as not all soba noodles are gluten free

This recipe works great with gluten free soba noodles or any gluten free noodles for that matter. What’s great about is that you can customize it, add protein, more veggies or spices. I suggest making it as a side dish with dinner and then packing it for lunch the next day. It’s also perfect to take anywhere especially if your work break room does not have a microwave.

Cold Soba Noodles

Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 4

What you need:
8 oz. gluten-free soba noodles
6 cups of water
1 bunch of chopped sunflower sprouts or pea shoots
1/2 cup chopped red radishes (these are so great for your kidneys and releasing fat)
1/2 cup chopped celery
1/2 cup cucumber

What you will do: 

  • Put soba noodles into a pot of 6 cups of water
  • Cook until tender, no more than 8 minutes
  • Rinse with cold water when finished cooking
  • Mix all vegetables and noodles

What you’ll need:
1/2 cup finely chopped fresh basil
1 TBS toasted sesame oil
1/4 cup tahini (a great source of dairy free calcium by the way)
2 TBS tamari soy sauce
2-inch piece grated fresh ginger
juice of 1/2 lemmon

What you will do:
Mix all of these ingredients and pour over noodles

*Recipe reprinted with permission from the Institute for Integrative Nutrition.


Leave a comment