A Healthier Soba Noodle Bowl

sobaBrrr it’s freezing out! At  least through the Mid-Atlantic, it’s been in the single digits and even negative with the windchill! I don’t know about you but it definitely makes it hard to get out of bed in the morning, out of my pajamas at all, and even to leave the house. It’s hibernation time!! We all tend to lean to the heavier foods during the dark days of winter. I’ve been looking for something filling, hearty, warming, and comforting so I started digging through the cabinets last week and starting throwing things together and I can up with a healthier version of a soba noddle bowl. Now I can’t get my mind off of it! Though it does take about 30 minutes with prep and cooking. It’s well worth it. Make a larger batch and then you can have a couple of days of this filling dish!

This dish is low in sodium, miso-free, gluten-free, and feel free to change-up the ingredients to things you have at home or for things you like better.

Ingredients:

  • 1 cup of water
  • 3 cups of low sodium organic vegetable stock (got more time-make your own!)
  • 3 Tablespoons sesame seed oil- (2 for cooking, 1-to add to the broth after)
  • 1 cup organic purple cabbage chopped
  • 2 organic carrots chopped
  • 2 organic Spring onions sprigs chopped
  • 3 cloves organic garlic-minced
  • 1 organic yellow or red pepper  chopped
  • 1/2 of an organic yellow or white onion chopped
  • 1 package Buckwheat Soba Noddles
  • 1 cup Organic Edamame-out of the pods
  • 1 tablespoon sesame seeds
  • 1 pinch of cayenne powder
  • 1 watermelon radish-sliced thinly

Directions:

Broth Base:

  1. Bring a pot of water to a rolling boil. Add soba noodles and cook for 3-4 minutes. They should stay firm and be a little al dente. Drain noodles once they’re cooked.
  2. With sesame oil saute carrots, yellow/ white onions, peppers, and garlic until tender. Throw in edamame for about 2 minutes to get them to cook down and soften a little (they’ll soften more in the broth)
  3. In another pot, add water, vegetable stock, 1 tablespoon sesame oil, and cayenne powder. Bring to a soft boil. Add sautéed carrots, onions, garlic, cabbage, and peppers. Let simmer for 3-5 minutes.
  4. In a serving bowl, ladle in broth and vegetables, add 2 handfuls of Soba noodles. Top with spring onions, sesame seeds, and slices of radish.
  5. Serve with a fork and spoon or chopsticks. Hope you enjoy it!!!

 

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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