Veggie Soba Noodle Bowl

Serves: 2-4

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

This dish is one of my favorite recipes. I have heard of many asian noodle sauces made from peanut butter; however, I used pure sunflower seed butter, thus making this a nut-free sauce. This sauce is so creamy and delicious that I could eat it straight.

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  • Two packs of soba noodles
  • One head of broccoli
  • One red bell pepper
  • Two cups of peas
  • One bunch of bok choy
  • Two tsp. of sesame seeds


  • Three tbsp. of sunflower seed butter (I used SunButter)
  • 1/3 of a cup of water
  • One tbsp. of coconut aminos
  • One tsp. of ginger powder
  • One tsp. of garlic powder
  • Pink Himalayan salt and pepper to taste

How to make:

  1. In a medium-sized bowl, mix together the sunflower seed butter and the water.
  2. Add the coconut aminos, garlic powder, ginger powder, salt, and pepper to the sunflower seed butter mixture and set it aside.
  3. Chop the broccoli, red bell pepper, and bok choy.
  4. Steam the vegetables.
  5. While the vegetables steam, cook the soba noodles according to package directions.
  6. Add half of the sauce to the cooked noodles.
  7. Add the vegetables and sesame seeds to the noodles.
  8. Add the other half of the sauce to the noodles until it is evenly coated on the noodles and the vegetables.
  9. Enjoy!

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