Buckwheat Soba 
Noodle Bowl

Buckwheat is a sneaky one, as it is not actually a grain. It belongs to a different botanical family than a typical cereal grain. It is considered a pseudo-grain or cereal along with quinoa. Buckwheat is also considered a complete protein… Score!

• 8oz. buckwheat noodles
• 2 c. baby spinach, finely chopped 
• 1 red pepper, thinly sliced
• 4 small or 1 large yellow beet, grated
• 3 carrots, julienned
• 1 tbsp. cilantro, roughly chopped

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Dressing

• ¼ c. unsalted peanuts
• ¼ c. water
• 3 tbsp. ginger, grated
• 2 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. rice vinegar
• 1 tbsp. miso paste
• 1 tbsp. avocado oil
• a splash of sesame oil
• a pinch of crushed red pepper flakes (can be omitted or use a bigger pinch depending on spice preference)

In a food processor or using a hand blender, whiz up all the ingredients into the dressing.

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Cook the buckwheat as per package instructions. These can be served while still warm or cooled down to room temperature. 

In a large bowl, combine the noodles, raw ingredients and dressing. Toss to coat and serve. This noodle bowl lends itself to lunch leftovers, except for the spinach. It will be fine the next day, but not past that. So if you plan on eating this for a few days, add your spinach in as you go!