Spicy Soba Noodles

For Sha Wellnes Clinic
|
Tuesday May 14th, 2019
Healthy nutrition

Our nutrition expert, Melanie Waxman, has shared this great recipe for fitness. Soba noodles have the perfect ratio of carbs to protein which is ideal for replenishing amino acids and repairing any muscle that has been broken down while training. Buckwheat is also a complete protein. The addition of shiitake mushrooms and edamames gives a rich, satisfying meaty taste. Topped off with Chinese cabbage, garlic, and ginger which are all anti-inflammatory.

Don’t hesitate to try this delicious and nutritive recipe! Muscles Don´t Need Meat!

Preparation time

20-25 minutes

Serves

3-4 people

Ingredients

For sauce

  • 1/3 cup water
  • 1/3 cup shoyu
  • Juice of half an orange
  • 1 teaspoon sesame oil
  • Grated orange rind
    Chilli flakes
  • 2 tablespoons mirin

For noodles

  • 3 tablespoons toasted sesame seeds
  • 2-3 tablespoons sesame oil
  • 2 tablespoons finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2 cups fresh shiitake mushrooms, stemmed and thinly sliced
  • 2 cups Chinese cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 8 to 9 ounces soba (buckwheat noodles)
  • 1 cup frozen shelled edamames
Preparation
  • Mix the sauce ingredients together and set aside.
  • Heat the oil in skillet over medium-high and add the ginger and garlic, stirring, until fragrant, about 30 seconds.
  • Add shiitakes and sauté, stirring frequently, until tender and starting to brown.
  • Reduce the heat to medium, and then add the cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until the cabbage is crisp-tender.
  • Add the sauce and simmer 2 minutes.
  • While cabbage is cooking, bring a pot of water to the boil and add the soba and edamames.
  • Cook until the noodles are just tender.
  • Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again.
  • Transfer to a large bowl and toss with the sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
SHA MAGAZINE

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