With the advent of lent, I have decided to give up all meat (including fish) until Easter. I have done this before, so it isn’t nothing new. After all, our bodies are temples of God and we should keep it in tip top condition. I am starting to believe that a diet that focuses more on fruits and vegetables and other unprocessed foods is the way to go. On Saturday, I planned my menu and then went to Whole Foods and Trader Joes and loaded up on a lot of vegetables, fruit and other things that I would need to get through the week. For some strange reason, I was craving soba noodles, so I prepared a quick dish throwing in some of my favorite vegetables. If you decide to make this, just use whatever vegetables intrigues you.
1 box soba noodles (I would take out a portion according to how much you want to eat. Since it was just me, I took out enough for 2 servings)
Shoyu (which is the real soy sauce, not what you get in the chinese take out..it is more expensive, but oh so worth it)
1 big handful of snow peas
4 scallions , chopped up
1 large piece of ginger, minced
4 cloves of garlic, minced
1 little bunch of baby bok choy
1/4 teaspoon Garlic powder
In a frying pan I placed about 1 tablespoon of sesame oil with the chopped scallions. I let them sautee for about 3 minutes and then I added the garlic and ginger, make sure you stir the garlic and the ginger so it doesn’t burn. After 2 minutes, I added the bok choy and the snow peas and stirred them into the garlic ginger mixture. I also added a few dashes of the shoyu and cooked the vegetables until the bok choy leaves and stem had wilted.
At the same time that I was preparing the vegetables, I boiled the soba noodles according to the instructions on the box. Once they were done, I drained them and rinsed them with cold water to stop the cooking. Then I throwed the noodles into the pan and tossed them with the vegetables for about 3 minutes. Then I added two more dashes of shoyu and the garlic powder (it should be to your taste).
It was yummy!