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.1 package (9.5 oz) buckwheat
soba noodles
1 ½ tbsp minced fresh ginger
1 tsp minced garlic (about 1 clove)
⅛ tsp red pepper flakes (optional)
4 ½ tbsp tamari, divided
3 tbsp plus 2 tsp toasted
sesame oil, divided3 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, whites
and greens
⅓ cup finely chopped, firmly
packed cilantro
2 tsp black sesame seeds
1 cup shelled raw edamame (optional)
Juice of half a lime
¼ cup julienned nori sheets (optional)Cook soba noodles as directed on pack-
age, except drain 1–2 minutes early for the
best texture. Rinse, soak for a few minutesin cold water, then drain again.In a blender on high speed, blast ginger,
garlic, red pepper flakes (if desired), 3 tbsp
tamari, 3 tbsp sesame oil, rice vinegar,
and mirin until solid ingredients are com-
pletely pulverized, 30–60 seconds.In a large wok or skillet over medium-high
heat, warm remaining 2 tsp sesame oil.
Add asparagus, bok choy, Brussels
sprouts, and remaining 1½ tbsp 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, cilantro, 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 fiber,
8 g protein, 839 mg sodiumFOR ANTI-INFLAMMATORY EFFECTS76