Sesame Soba with Asparagus and Mushrooms
Amanda Haas, culinary director at Williams-Sonoma, loves eating soba noodles made with buckwheat, which are an excellent gluten-free alternative to wheat pastas and rice noodles. Here she shares a recipe from her book The Anti-Inflammation Cookbook, which was released just last week. She explains,
“Because buckwheat stabilizes blood sugar, lowers cholesterol and fights inflammation, it is classified as a
superfood. If you’re looking to live without gluten, make sure your soba noodles have not been produced on the same equipment as wheat-based products and are totally gluten-free.” Read more of this post