Soba/buckwheat noodles about 5 oz., or ½ package
4 tablespoons coconut oil divided
3 garlic cloves minced
1 teaspoon fresh ginger grated (can substitute ½ tea ginger powder)
1 quart sliced mushrooms
1 shallot chopped (or ¼ cup diced red onion)
1 ½ cups broccoli florets
1 carrot julienned or shredded
3 – 4 stalks kale de-ribbed and chopped
Chopped green onion (or scallioand sesame seeds for topping
¼ cup soy sauce
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons sesame oil
1 tablespoon maple syrup or honey
1 teaspoon sriracha or more if desired
1 teaspoon grated ginger
Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.
Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.
Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.
Serve topped with sesame seeds and green onio