I hope everyone had a wonderful Father’s Day and weekend! We went to my parents house for a BBQ on Sunday.
Of course my Dad is being his silly self.
We tried to go visit Ed’s Dad but they were gone for the day when we arrived but we are going on a weekend long camping trip with them next weekend! Can’t wait!
Soba Noodle Veggie Stir-Fry
Adapted from Brown Eyed Baker
12 ounces buckwheat soba noodles
2 Tablespoon sesame oil
2 red bell peppers, seeded and thinly sliced
2 cup shredded napa cabbage
1 cup broccoli florets
1/2 cup carrots, shredded
1 sweet onion, diced
2 sticks fresh lemon grass, diced
2 garlic cloves, minced
2 Tablespoons minced fresh ginger
4 scallions, sliced thinly
½ cup almond slivers
2 Tablespoons sesame seeds
For the Sauce:
3 Tablespoons unseasoned rice vinegar
2 Tablespoons soy sauce
1 Tablespoon cornstarch
2 Tablespoons Thai chili sauce
1. Bring a large pot of water to a boil and add a pinch of salt. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.
2. In a large sauté pan or wok, heat a splash of sesame oil over medium-high heat. Add the cabbage, red pepper, carrots and broccoli and sauté for 5 minutes. Add the garlic, onion, lemon grass and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and sesame seeds.
4. To make the sauce, whisk the ingredients together. Pour over the stir fry mixture, and toss to coat. Serve immediately. Serves 6.
Nutrition Notes: This dish is vegan and gluten free if you sub out the soy sauce for liquid aminos or another substitute. I used fresh lemon grass for the first time in this recipe and it was delicious! Chinatown in Chicago is not too far from where I work and so the grocery stores in the area sell a lot of traditional Chinese, Thai and Asian foods!
Lemon grass looks a little scary at first (1 foot + stalk!) but it’s really easy to use. Just peel off the tougher outer layers. They peel away easily. These are usually more bitter and not as soft. Cut off about 1 1/2 – 2 inches at each end and then cut into little pieces – the size of scallions – if you were to use those in a recipe.
Super easy and adds a lot of flavor to the dish, not to mention health benefits! In traditional Chinese medicine, they used lemon grass to treat cold and flu symptoms, fevers, headaches, abdominal pain and other stomach conditions, arthritis, fungal conditions. Pretty interesting!
Taste Test: This is one of my favorite stir fry’s! You could easily add in tofu or chicken if you wanted to add some protein. The almond slivers are a must in this dish – gives a perfect crunch! So yummy! The soba noodles were also delicious!
Happy Meatless Monday!