Tuesday, November 25, 2008
Bok Choy & Mushroom Noodle Bowl
Noodles are so delicious and soba noodles happen to be in my top 5 favorites (maybe even in the top 3). They are both filling and healthy (a hard balance).
Tonight I made soba noodles with bok choy & mushrooms in a lime/curry broth.
1 small carton of baby bella mushrooms (baby portabellas) sliced
1 small bunch of baby bok choy chopped
2 garlic cloves minced
1 package soba noodles
2 vegetable bullion cubes
4 cups water
pinch of cayenne pepper
1 teaspoon of curry powder
1 tablespoon of lime juice
Handful of basil leaves
Heat a sauce pan with water and bullion cubes. When it comes to a boil add the soba noodles. Cook per package directions. When there are 2 minutes left in the cooking process add the cayenne, curry powder, lime juice, and basil leaves.
While the noodles cook, saute the sliced mushrooms, bok choy, and garlic in olive oil (salt and pepper). Cook until tender and brown on the edges.
Serve each bowl separately, lay in some noodles, then top with vegetables and toss together. Spoon over broth if you want extra.
Fun Fact from Wikipedia:
Soba (そば or 蕎麦, Soba?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat.
In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan, they are served by exclusive and expensive specialty restaurants, and they are also made at home. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.