As you can tell, I love all types of food, but I’d have to say Asian flavors have to be in my top 3. To me, you can’t go wrong. The flavors are so bold and flavorful. My mouth is watering just thinking about it. Plus, you can go so healthy and light with it using all sorts of vegetables, tofu, buckwheat noodles, etc… Oh tofu, that’s a different story for a different blog. It’s hard to believe but I crave tofu often. Anyway…..here’s my take on a soba noodle stir fry starring one of my favorite ingredients in the whole world, garlic! -Mel
Health tips: Anti-inflammatory, low fat
- Olive oil
- 8 cloves of garlic, thinly sliced
- 3 1/2 oz. (a large handful) Bunapi mushrooms (small Japanese mushrooms) or sliced Shitaki mushrooms
- 3 cups cooked buckwheat soba noodles (if in twisted bunches by package, a little more than 1 bunch)
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon chicken or vegetable broth
- 1 teaspoon rice wine vinegar
- 1/2 tablespoon Lee Kum Kee Hot Blended Sesame Oil (you can also replace this with regular sesame oil and some Sriracha)
- 1 tablespoon sliced green onions
- 1 tablespoon toasted sesame seeds
- Boil water in a medium sauce pan with a bit of sesame oil to prevent sticking. Add in noodles and cook until softened. This cooks very quickly so watch carefully, about 3-5 minutes. Drain.
- Heat oil over low-medium heat in a medium saute pan. Cook the garlic slowly until golden brown and slightly caramelized.
- Throw in the mushrooms until slightly browned and softened. Add the noodles and mix.
- Meanwhile, toast the sesame seeds. Again, this browns quickly so watch carefully.
- Whisk together the soy sauce, broth, vinegar, and hot sesame oil. Pour sauce in the pan and combine thoroughly.
- Mix in most of the green onions and toasted sesame seeds.
- Top with the rest of the green onions, sesame seeds and Sriracha. Enjoy!