Japanese Soba Noodle Stir Fry with Zesty Lime Dressing

I must admit, when I first got married I was a little overwhelmed at the thought of having to make dinner every night, yet alone for the rest of my life! But after a bit of practice, I can now say my kitchen has to be my favourite place in the whole house (apart from my bed hehe). Cooking and creating dishes is just my jam now. I get such a buzz out of coming up with random dishes like this one.   

I found my inspiration from seeing a lot of soba noodle dishes this past week, so I'd thought I'd go about mixing some in with my favourite key flavours; coriander and fresh lime. And wow! 

If I can give you any tips for cooking, it would be; keep it SIMPLE! Simple and fresh flavours are key. I used to buy packaged sauces, dips and marinades, but they are really just a bunch of processed sugars, salts, and dried herbs and spices. For a real authentic dishes try to use fresh coriander, lime, lemon juice, basil leaves, spring onion (otherwise known as green onion) etc. There is nothing better than freshly made dressings and sauces! 


Japanese Soba Noddle Stir Fry with Zesty Lime Dressing 


1/2 head of cabbage
2 courgettes (zuchini)
1 red capsicum (bell pepper)
1-2 cups fresh or frozen edamane beans (soya beans) 
1 packet organic Japanese soba noodles, either gluten-free or wheat/ buckwheat based
2 small carrots
1 cup coriander leaves (cilantro) 
Lime to garnish
2 avocados 


Zesty Lime Dressing: 

Juice of 1 large lime
1 1/2 coconut amino's - if you don't have, use GF organic tamari sauce instead
2 teaspoons coconut sugar
1 tablespoon finely grated fresh ginger



Finely chop capsicum, courgettes and cabbage and put into a bowl. (If you have a spiraliser, you can use it to shred the courgette.)

In another bowl spiralise the carrots, or use a grater to grate strands of carrot into a separate bowl. Add the coriander. 

Make the Zesty Lime Dressing in another bowl and set aside. 

Next, cook the soba noodles according to instructions. My noodles needed to be cooked in boiling water for 4 minutes. At the same time cook the edamame beans in hot water for 3 minutes. 

In a wok, lightly warm the cabbage, capsicum and courgettes in a tablespoon of water for 2-3 minutes. Try not to cook your vegetables here, you are simply warming them up. Turn the wok off. Then add the soba noodles, spiralised carrots and coriander. Stir in the dressing and top with edamame beans, more fresh lime and avocado. 

Serve immediately. Mmmm enjoy!