Spicy Vegetarian Organic Soba noodles with Red chillies and Ginger sauce

My first attempt at soba noodles today and didn't quite know what to expect.  My taste palette accepted it without doubt and will be  a part of my daily bento ideas.
The best vegan cold soba I have had was in Maui and I have been craving for it.
Found this organic soba at Nijiya.

 Was expecting it to be 100% buckwheat but it did have wheat too, so I won't label it as Gluten-free.

(Read more about gluten and allergies at http://soakmymind.com/2015/06/27/gluten-or-roundup/) 
On a lousy and grey Sunday, soba was a quick lunch fix. Since the noodles were already bland, spiced them with ginger and red chillies.

2 bundles soba noodles

1 zucchini shredded
7-8 baby carrots julienned
1/4 cup organic shelled edamame
1 red pepper julienned

1/4 cup reduced sodium soy sauce

4-5 dried red chillies whole
1.5 tbsp Peanut halves
1 tsp honey or raw agave
1 knob ginger chopped
Juice of half lemon
1/4 cup cilantro finely chopped
1 tbsp white sesame seeds
2 tbsp sesame oil  or peanut oil


Dry roast the peanuts and red chillies. Grind them with soy sauce, honey,ginger and oil. Keep aside.

Steam the carrots, red peppers and edamame for 50 seconds each in the microwave.
Mix all the veggies with the sauce.

Boil the soba noodles as per the packaging

instructions. They are done in 5-7 mins. Drain any excess water.

Mix them well with the sauce and veggies and serve warm or cold. Garnish with toasted sesame seeds, lemon juice and cilantro.

Itadakimasu!!

If you have peanut allergy, use roasted soy nuts( organic though) as an alternative. A tbsp natural almond butter will also help.
If you want to avoid nuts altogether, 3/4 tbsp of sunflower or pumpkin seeds will do.