Yoga Noodles

Today is officially day #3 of being completely gluten free.  I want to say my hands are feeling better, but it might all be in my head, we shall see.

I planned on hitting the poo after yoga today, but I decided against it after I realized how good my body felt after class.  On Wednesdays an amazing lady named Beth teaches a therapeutic yoga class.  This was my second time attending and the class was pretty full today, Beth decided it was because of New Years.  We really worked on our back and hips. My back enjoyed all the stretching, but my hips aren’t to happy with me right now.

Dinner tonight was straight out of the 125 Gluten-Free Vegetarian Recipes cookbook again. I have to say, after three recipes, this cookbook is not one to follow to a T, but it definitely gives excellent direction!

Soba Noodles with Peanut-Ginger Sauce

Peanut-Ginger Sauce

½ c natural creamy peanut butter
5 tsp seasoned rice vinegar
1 tbs agave nectar or honey
1 tbs minced fresh ground ginger, or 1 ½ tbs ground ginger
1 tbs gluten-free soy sauce
1 tsp ground coriander
1 large garlic clove, minced
2 tbs hot water

Soba Noodles

6 oz 100% buckwheat soba noodles
1 red bell pepper, seeded, cut in 1/8-in vertical slices
1 large carrot, peeled, cut  in 1/8-in diagonal slices
1 English cucumber, unpeeled and chopped
½ c chopped fresh cilantro, divided
¼ c chopped peanuts, for garnish

1.       In a blender, combine the peanut butter, rice vinegar, agave nectar, ginger, soy sauce, coriander, garlic, red pepper flakes, and hot water.  Process the sauce until very smooth. Set aside.

2.       Cook the noodles according to package directions, stirring occasionally to prevent sticking, until done, about 8 to 10 minutes.  Drain the noodles, rinse with hot water, and place in large serving bowl.

3.       Toss the noodles with the sauce until well coated. Add the red bell pepper, carrot, cucumber, and half of the cilantro, toss again.  Serve immediately, garnish with the peanuts and remaining cilantro. 

Calories 455 *    Fat 21g     *     Protein 19g *     Carbs 52 g    *     Cholesterol 0 mg *     Sodium 720 mg    *     Fiber 6g

I have to say this recipe needs the most amount of work.  First off, buckwheat soba noodles are expensive and YUCK!  I think the sauce could be a bit more liquidly, not as much peanut butter? Add some extra water? Something.  I am not sure the soy sauce is really needed. I think next time this ends up on the menu, we will start off with a bed of lettuce, use rice noodles instead of the buckwheat noodles, and drizzle the sauce on top  instead of coating all the noodles as heavily.  Oh! I don’t waste my money on English cucumbers and I don’t see the point in spending the money for red peppers when green peppers taste just fine. It was a yummy dinner, just needs a smidge of alterations.