Last week, when highlighting the “re-integration” phase of my Ayurvedic cleanse, I shared a photo of a soba noodle dish I prepared as my final cleanse dinner. A soba stir fry was recommended, but I took the opportunity to use some of the produce from my organic delivery, & created a dish of my own. The result? This bowl full of buckwheat noodles, baby broccoli, & cabbage.
Soba bowls are high on the list of my favorite things. I love them chilled & tossed with tamari, rice vinegar, fresh ginger, garlic & sesame seeds, or made into a more hearty meal with the addition of vegetables. Any variation of broccoli, cabbage, mushrooms, snow peas, & tofu seem to be the typical & most favorable accoutrements. Even tahini & roasted cauliflower are wonderful with soba (note to self…make & blog!). The great thing about soba noodles is that, even though they are made from “buckwheat,” they don’t contain wheat, so they are perfect for those who wish to avoid gluten. Be careful & read the labels though, as wheat gluten can sometimes be added in as a trace ingredient. My preferred brand is Eden Foods whose noodles are 100% buckwheat, which I purchase from my local co-op. They’re a bit pricy, but I love them so much that I don’t mind forking over a little extra change.
This bowl was a welcome change after all that soup & kitchari, even though I enjoyed everything I ate on the cleanse. It was nice to “reintegrate” & step back into the normal routine with a meal like this.
- 8 ounces soba noodles (I prefer Eden Foods)
- 1 Tbsp. olive oil
- 1 bunch broccolini, stems separated from florets & sliced into ½ inch pieces
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- ½ head savoy cabbage, shredded
- ½ cup chopped scallions
- 1 Tbsp. tamari
- 1-2 teaspoons of mirin
- 1 Tbsp. rice vinegar
- 1-2 tsp. sesame oil
- drizzle of sriracha
- cilantro & sesame seeds for garnish
- Cook the soba noodles in salted boiling water for about 8-12 minutes, they should be tender but still al dente.
- When soba noodles are finished cooking, rinse under cold water, drain well & transfer to a large bowl.
- Meanwhile, in a large skillet heat the olive oil. Add broccolini & cook, stirring occasionally until tender. Add garlic, ginger, cabbage, half the scallions & tamari & cook for another few minutes. Add the mirin to deglaze the pan & cook until everything is soft. Remove from heat & set aside to cool for a few minutes.
- Add veggies to the bowl of soba noodles & toss with the rest of the scallions, & the rice vinegar & sesame oil. Top with a generous drizzle of sriracha, & garnish with chopped cilantro & sesame seeds.
Mmmmm….this is the perfect meal for lunch or dinner. I always keep soba noodles on hand for when the craving strikes. In fact, I’ve worked up quite the craving just writing this post. I think I’ll be making this recipe from The PPK for dinner tonight!
Go get your soba on!