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Tahini Soba Noodles with Bok Choy and Edamame

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This recipe is so quick! It is one of my favorite things to make when I am home late and don’t have a ton of energy to make an elaborate meal. Even so, it is extremely satisfied and still packed with flavor.

Further Food Commentary:

Bok choy, one of my all-time favorite vegetables, is versatile and is high in vitamins A, C and K. It’s also a good source of calcium and helps support the immune system.

Traditional soba noodles are made from buckwheat, which is actually gluten-free, but many packaged soba noodles that you’d find in a grocery store, often have flour added as well. If you’re on a gluten-free diet, look for 100% buckwheat soba noodles and use tamari (which is gluten free) rather than shoyu.

If you’re soy-free, you could easily sub peas or another vegetable of your choice for the edamame.

By Shauna Keeler, Culinary Nutritionist

Tahini Soba Noodles with Bok Choy and Edamame

Stars ( Reviews)

  • Prep Time:5
  • Cook Time:10
  • Servings: 6

Ingredients

4-5 tablespoons of minced ginger
3 cloves of garlic (peeled)
2 tablespoons shoyu/tamari
1/3 cup tahini
1/4 cup water

1 package of soba noodles (~9.5 oz)

1 tablespoon olive oil

1 bunch of bok choy (chopped)
1 cup of shelled edamame
Salt (for boiling water)

Instructions

1. Fill a pot with a generous amount of water, add salt and bring to a boil.
2. Meanwhile, put ginger, garlic, shoyu/tamari, tahini and the 1/4 cup water in a blender for the sauce and blend on high for 2 minutes.

3. When water is boiling, add noodles–these guys cook super quick!

4. When the water comes back to boiling, add some cold water (this slows the cooking process so the noodles cook more evenly)–do this about two or three times and then strain and set aside.

5. Add olive oil to a saute pan over medium-high heat.

6. Add the edamame and chopped bok choy to the oil.

7. Heat for about a minute, allowing the bok choy to cook lightly before adding your noodles and tossing with the sauce.

1. Fill a pot with a generous amount of water, add salt and bring to a boil. 2. Meanwhile, put ginger, garlic, shoyu/tamari, tahini and the 1/4 cup water in a blender for the sauce and blend on high for 2 minutes. 3. When water is boiling, add noodles–these guys cook super quick! 4. When the water comes back to boiling, add some cold water (this slows the cooking process so the noodles cook more evenly)–do this about two or three times and then strain and set aside. 5. Add olive oil to a saute pan over medium-high heat. 6. Add the edamame and chopped bok choy to the oil. 7. Heat for about a minute, allowing the bok choy to cook lightly before adding your noodles and tossing with the sauce.

Nutrition Information

Per Serving:  Calories: 324; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 427mg; Potassium: 222mg; Carbohydrate: 38g; Fiber: 4g; Sugar: 3g; Protein: 14g


Nutrition Bonus:   Iron: 22%; Vit A: 12% Vit C: 10%

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