Australian Yoga Journal - May June 2017

FOR ANTI-INFLAMMATORY EFFECTS

73

may/june 2017

yogajournal.com.au

1 package (270 g.) buckwheat

soba noodles

1 ½ Tbsp. minced fresh ginger

1 tsp. minced garlic (about 1 clove)

1/8 tsp. red chilli flakes (optional)

4 ½ Tbsp. tamari, divided

3 Tbsp. plus 2 tsp. toasted

sesame oil, divided

3 Tbsp. rice vinegar

1 tsp. mirin

2 cups thinly sliced asparagus,

cut diagonally

2 cups loosely packed, shredded

baby bok choy

2 cups loosely packed, shredded

Brussels sprouts

1 cup thinly sliced English cucumber

½ cup thinly sliced scallions (spring

onions), whites and greens

1/3 cup finely chopped, firmly

packed coriander

2 tsp. black sesame seeds

1 cup shelled raw edamame

(optional)

Juice of half a lime

1/4 cup julienned nori sheets

(optional)

3 large eggs

Zest of 1 orange

1/2 cup buttermilk

1 tsp. vanilla

Sesame soba

SERVES 8

When you’re craving pasta, go for soba noodles. Made from buckwheat,

they supply more protein than other grains, as well as magnesium to

support a healthy nervous system. To avoid a gluey texture, cook the

noodles until just soft, chill quickly in cold water, then drain. Soba paired

with sesame dressing is a classic, and it’s a delicious vehicle for your green

veggies and herbs.

Cook soba noodles as directed on package, except drain 1-2 minutes early for

the best texture. Rinse, soak for a few minutes in cold water, then drain again.

In a blender on high speed, blast ginger, garlic, red chilli flakes (if desired),

3 tablespoons tamari, 3 tablespoons sesame oil, rice vinegar, and mirin until

solid ingredients are completely pulverised, 30-60 seconds.

In a large wok or skillet over medium-high heat, warm remaining 2 teaspoons

sesame oil. Add asparagus, bok choy, Brussels sprouts, and remaining

1½ tablespoons tamari, and sauté until vegetables are soft and wilted,

1-2 minutes. Let cool.

In a large bowl, toss soba noodles with sesame dressing, cooked vegetables,

cucumber, scallions, coriander, sesame seeds, edamame (if desired), and

lime juice. Garnish with nori, if desired.

NUTRITIONAL INFO 200 calories per serving, 7 g fat (1 g saturated), 30 g carbs,

2 g fibre, 8 g protein, 839 mg sodium