soba noodles with sugar snap peas and baby bok choy
Ingredients:
1 lb sugar snap peas, washed with strings removed
1 bunch baby bok choy, washed
1/2 large red onion, roughly chopped
1.5 oz. soba noodles
1 Tbs basil-flavored olive oil or 1 Tbs plain olive oil + 2 Tbs chopped fresh basil or 1/2 Tbs dried basil
1 Tbs Nori Fume Furikake - this is a Japanese spice blend of sesame seeds and dried Nori (seaweed). It is used to impart a seafood-like flavor to vegetarian dishes. I ordered mine from Thrive Market, but it is also available at Trader Joe’s, Whole Food’s and even other major grocery chains including Wal-Mart.
2 cloves minced garlic
1/2 Tbs sesame oil
1 tsp Tamari, soy sauce or coconut aminos
Instructions:
Slice white parts from bok choy and set aside. Cut green bok choy leaves into strips.
Bring a pot of salted water to a boil.
Add oil to skillet over med-high heat; saute white stems of bok choy and chopped onion in olive oil for 2-3 min until onion becomes translucent and glistening.
Add garlic and cook 2-3 min more.
Add sugar snap peas; cook 2 min.
Cook soba noodles in boiling water according to package directions, typically 4 min.
Add bok choy leaves to saute.
Cook vegetables until bok choy leaves are wilted, 5-7 minutes, stirring frequently.
Turn off heat from veggies, drizzle with sesame oil and tamari, soy sauce or coconut aminos.
Drain noodles and rinse.
To plate, add pile of noodles on a plate or in a pasta bowl and top with veggies.
Note: This makes 3 servings.
