I've shared with you before how terrible I am at lunch. I love eating, but I hate stopping mid-day to fix a meal knowing that in a few hours I'll start working on dinner. If we have leftovers from the previous night's dinner, hallelujah! If not, I end up staring into the fridge for a long, long time before I finally settle on a combination of snacks that include a combination of the following: hard-boiled eggs, nut butter, popcorn, toast, carrots, cabbage, and fruit. It's a mess. I'm trying to change. Really.
I keep telling myself that summer will be easier - I can sit down on the patio with a bowl of grains and fresh vegetables, cold salmon, and my favorite tahini vinaigrette and munch away. But until summer veggies make an appearance this year, I continue the endless lunchtime battle.
For all my fellow lunch strugglers, this soba noodle bowl is a quick, satisfying, minimally inconveniencing meal that will help you power through until dinnertime.
What's the deal with ginger? Ginger is a root that is commonly used as a spice in many Asian countries, and it adds a potent, spicy warmth to your favorite Chinese and Japanese dishes. In addition to flavor, ginger offers amazing anti-inflammatory benefits. It can be used as a supplement for relief from arthritis, muscle pain, bronchitis, and upper respiratory tract infections. Ginger is also commonly used to treat several digestive problems such as morning sickness, nausea, gas, dizziness, motion sickness, and general stomach upset.
Do be aware that ginger may slow blood clotting, so if you take anticoagulants, ginger may increase risk of bleeding. And, of course, if you are pregnant, talk to your doctor before adding new supplements to your diet. Small amounts of fresh or ground ginger in foods are not likely to cause any adverse health effects, but it's always better to be on the safe side.
Remember last month when the Sriracha factory was almost shut down? If Huy Fong Foods is ever declared a public nuisance, People. Will. Riot.
Soba noodle bowl with creminis and cabbage
Adapted from Gourmet
For broth base:
2 tablespoons soy sauce
1/4 cup water
1/2 teaspoon sriracha
1 teaspoon brown sugar
2 teaspoons miso paste
2 ounces soba noodles
2 teaspoons sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 green onion, thinly sliced, green and white parts diveded
8 cremini mushrooms, sliced
1 cup thinly sliced cabbage
1 teaspoon toasted sesame seeds
- Whisk together the broth base ingredients and set aside.
- Bring a pot of water to boil. Add the soba noodles and cook until tender, 6-8 minutes. Drain and rise.
- Heat sesame oil in a skillet over medium-high, and saute the ginger, garlic, and white parts of the green onion until fragrant, about 30 seconds. Add the cremini mushrooms and saute until brown, 5-6 minutes. Add the cabbage and saute 3-4 minutes until slightly softened but still crisp and crunchy. Add the broth base and bring to a simmer. Add the soba noodles to the skillet and toss to combine. Allow the entire mixture to simmer together for 2 minutes.
- Transfer the noodles and vegetables to a bowl and garnish with the toasted sesame seeds and the reserved green parts of the green onion. Squeeze a bit of lime juice over the top for freshness and serve immediately.
Labels: lunch, pasta, vegan, vegetable, vegetarian, winter