Green Tea Soba Noodles w/ Ginger Quinoa Crunchies (Vegan, GF)

We have always loved soba noodles and when I found these black soba noodles at the health food store I knew I had to make something crazy with them. I'm not a fan of soup which these are usually used in so I decided to make a japanese inspired green tea sauce. I know it sounds scary but it tastes so fresh and flavourful. The green pepper gives it a delightful green hue and the tea sort of mellows out the boldness of the coconut aminos. This noodle dish tastes like spring especially with the gingery quinoa crunchies on top! You could substitute the green pepper and sunbutter for an avocado as well for supreme creaminess.  


Green tea sauce:
1 green pepper
1 tbsp sunflower seed butter
1/4 cup olive oil
1 clove of garlic
2 tbsp coconut aminos (or tamari)
1 inch chunk of fresh ginger
1/4 tsp sea salt
1/2 tsp lemon juice
1 tsp ground green tea leaves


Combine all ingredients in a blender. Let "steep" in the fridge for at least a half hour. 

Gingery Quinoa Crunchies
2 tsp ground ginger
1 cup quinoa puffs
2 tbsp coconut oil (melted)
2 tsp chia gel (made from ground chia seeds) you could also use flax seed gel


Combine all ingredients in a bowl and mix together with your hands. Spread onto parchment paper and bake at 325F for 25 minutes. Let cool. 


Cook noodles according to directions on package. Strain noodles and put back in pot with sauce. Heat through and serve with crunchies on top. 

This sauce has style