I love these soba noodles and they are great for those of you are gluten-free. You can easily make this dish vegan by removing the eggs. Enjoy!

Serves 2 people

1 bundle of King Soba pumpkin, ginger & rice noodles (I got mine at Earth Fare, but I’ve seen them at other healthier food stores)

1 small yellow onion, sliced

½ cup fresh broccoli

10 cherry tomatoes, halved

20 fresh, medium-sized basil leaves

2 banana peppers, sliced, seeds in

¼ teaspoon crushed red pepper flakes

¼ teaspoon salt

2 eggs

2 cups arugula and spinach mix

sliced avocado (optional)

lemon wedge (optional)

Cook soba noodles per package instructions. If you get King Soba brand, they come in three bunches in the package. You will only need one bundle.

Sauté onion 2 minutes. Add broccoli. Cook until broccoli darkens, about 3 minutes. Add in tomatoes, basil, peppers, crushed red pepper and salt. Stir well. Add eggs and cook until done. Add arugula and spinach last and sauté until wilted. Plate and serve alongside avocado and lemon wedge.