A gluten free soba noodles stir fry with basil pesto that is simple, fresh and full of flavor plus comes together in under 30 minutes. This gluten free soba noodle recipe is also dairy free and vegan friendly. The combination of buckwheat taste of the soba noodle, the creaminess of basil pesto and the crunch of stir fried veggies like bok choy and asparagus makes a delicious week night dish.
Add all ingredients in a food processor and blending until fairly smooth. Occasionally stop to scrape down the sides of the food processor.
Cook The Gluten Free Soba Noodles
Cook the gluten free soba noodles according to package directions while you pull the rest of the ingredients together. Once the gluten free soba noodles are ready, make sure to rinse and cold water if you don’t want mushy noodles. You don’t need to add salt to the noodles, they will soak up the pesto and infuse them with flavor.
Fry The Vegetables
While the soba noodles are cooking, chop the veggies and start cooking the onion and garlic first, then add the bell pepper and at last the green vegetables, they will need just a minute or two until they’re ready. Season to taste with sea salt and freshly cracked black pepper.
Assemble The Dish
Then add to the stir fried veggies to the soba noodles, mix together and serve into bowls. Drizzle the pesto on top or mix in together with veggies.
Notes
Tips for Making the Perfect Stir-Fry With Soba Noodles
For best results use a large pan, I usually use a stainless steel ornon-stick ceramic frying pan in order to avoid a toxic coating.
Before dropping the veggies (by the way you can use any other veggies you like) you must have an extremely hot sauté pan. Then, add some oil. Use a neutral-flavoredhigh-heat resistant oilto prevent smoking.
Things like onions, garlic and bell peppers can go in early. Leafy vegetables should go in at the end if you want them to retain their crisp texture and retain their bright colors.