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Soba Noodles with Veggies and Easy Avocado Sauce

This recipe is perfect for two people. If cooking for one, cut this recipe in half.
Author Molly Patrick of Clean Food Dirty Girl


  • 1 package of soba noodles feel free to buy the type that has buckwheat flour and whole wheat flour because the 100% buckwheat noodles are expensive
  • 1/4 of a red onion about 1 cup / 55g, thinly sliced
  • 3 cups mushrooms 170g, sliced


  • 1 avocado
  • 1/2 cup cherry tomatoes 90g, left whole
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt


  1. Slice the onions and the mushrooms and set them aside in separate bowls.
  2. Make the sauce by adding all of the sauce ingredients (avocado, tomatoes, lemon juice, water, garlic powder, dried basil and salt) into your food processor and process until smooth. Transfer to a bowl and set aside for now.
  3. Bring a big enough pot of water to a boil to cook your soba noodles without having to break them in half. While the water is heating, prepare the onion / mushroom mixture by heating a skillet for about a minute and then adding the onion. Cook for several minutes, stirring frequently and adding a tablespoon of water when the onions start to stick. When the onions start to get brown (about 3 - 5 minutes), add the mushrooms and cook for several minutes, until the mushrooms get soft. Stir intermittently so the mushrooms don’t stick to the pan. When the mushrooms are soft, turn off the heat and set aside for now.
  4. Cook the soba according to the directions on the package (soba only takes few minutes to cook). When they're soft but not mushy, drain and give them a quick rinse with cold water. Strain as much of the water from the soba as you can and place into a large mixing bowl.
  5. Add the avo sauce to the noodles and mix thoroughly. From here you can serve as is or you can heat it up before serving.
  6. Place a portion on each plate and top with some of the mushroom / onion mixture.