Buckwheat noodles are sautéed with chickpeas, spinach and sweet red peppers, then seasoned with turmeric, ginger and soy sauce. This protein packed veggie noodle medley is balanced with sweet chewy raisins and crunchy walnuts. This recipe comes to us from Red of Savage Cabbage.
- 1 (8 ounce) package soba noodles
- 5 tablespoons olive oil, divided
- 1/2 onion, diced
- 2 cups baby spinach
- 3 sweet red bell peppers or red shepherd peppers, sliced
- 1/2 cup chickpeas, rinsed and drained or cooked
- 1/4 teaspoon turmeric
- 1 tablespoon ground ginger
- 5 tablespoons low sodium soy sauce, divided
- 1/2 teaspoon cayenne pepper
- 1/4 cup raisins or currants
- 2 tablespoons walnut halves
- salt and pepper, to taste
Bring 3 cups of water to a boil over medium-high heat. Add the soba noodles and cook for about 5 minutes, or until soft. When soba noodles are cooked, drain into a colander and set aside.
Place 3 tablespoons of the olive oil into a skillet over medium heat. Add the onion and cook, stirring often, for about 5-7 minutes, or until the onion is translucent.
Add the remaining 2 tablespoons olive oil, baby spinach, sliced peppers and cooked chickpeas to the pan. Season the veggies with the turmeric, ginger and 3 tablespoons of the soy sauce. Cook for 1-2 minutes more, stirring, until the spinach wilts.
Add the cooked soba and remaining 2 tablespoons soy sauce to the skillet and turn heat down to medium-low. Sprinkle the noodle veggie medley with cayenne pepper and cook, stirring, for 1 minute, taking care to ensure the spices are evenly distributed. If the noodles stick to the pan, add another tablespoon of olive oil.
Remove the skillet from heat and transfer its contents to a large bowl. Add the walnut halves and raisins to the bowl, taking care to ensure the ingredients are evenly distributed. Season with salt and pepper to taste and enjoy!