Recipe: Japanese Fare, Healthy Soba Noodles

The peak of the Cherry Blossoms here in DC is always hit or miss.  Every year, the city plans a festival celebrating the Japanese culture (the trees were a given as a gift of friendship from the people of Japan to the people of the United States in 1912), complete with a parade and festivities.  And it seems like every year the blossoms peak well before or immediately after the celebration.  It’s tough to be perfect when it comes to predicting the weather, right?

The end of March and the month of April brings tourists from all over the country, and the world, to experience their beauty. Kids come during Spring Break and the city is buzzing with the sights and sounds of Spring’s long-awaited arrival.

The blooms have sprouted and with today’s rain, may have been washed away, but we’re going to celebrate the Japanese culture by cooking up some delicious, and healthy, cuisine: Buckwheat Soba Noodles!

You can find one recipe that I prepared earlier in the year with kale on Genuine Joy, but this one has peanut sauce, which is sure to please a hungry crowd this weekend!

(Recipe adapted from Body & Soul)

Soba, Tofu Stir Fry with Peanut Sauce

Buckwheat noodles

Ingredients

  • 8 ounces soba noodles
  • 1 tablespoon coconut oil (Olive oil works)
  • 1 package extra firm tofu, drained and cute into 1/2 inch cubes (if you prefer, use chicken or shirmp)
  • 1 red bell pepper cut into thin strips
  • 1 1/2 pounds of broccoli, broken into florets
  • 1 pound bok choy
  • 4 garlic cloves, minced
  • 1 teaspoon garlic chili sauce
  • 3 tablespoons peanut butter (you can substitute almond butter if you prefer, or if you have a peanut allergy in the house)
  • 3 tablespoons rice vinegar
  • 2 tablespoon low sodium soy sauce
  • Sesame seeds (optional)

Directions

  1. Cook soba noodles in a large pot of salted water, for 10 minutes.
  2. Heat oil in large skillet over medium high heat. Sauté veggies and garlic with lid on until veggies, stirring occasionally until they are crisp tender, about 8 to 10 minutes.
  3. Meanwhile make sauce by whisking together peanut butter, vinegar soy sauce, and chili garlic sauce. If sauce seems too thick you can thin with water.
  4. Add noodles, tofu and sauce to pan. Toss and cook until heated through.
  5. Top with sesame (if using)

Soba tofu noodles

Day 12: Friday, Rainy Friday

bestday

Good Morning from a rainy Washington, DC!

Yesterday was cardio (which, for me, means elliptical or stepper). Today, is a 75-minute heated Vinyasa.  As I write these posts, I realize that a lot of my workouts are repetitive.  One of the goals of my personal 30-f0r-30 was to try new workouts… I still haven’t taken a Zumba class, but have been “thinking about taking one” for years. But, the primary goal of this initiative is to do something active for 30 days, so I can’t beat myself up too bad about the repetition – I’ve been movin’ this body and getting in the activity!

I’m tired today.  I haven’t been sleeping well, which affects my quality of life.  I’m one of those people who needs consistent sleep and a fair amount every night.  The allergies in this area are also just kicking in, which means lethargy.  I’m sipping a coffee as I write this, which I’m hoping gives me a little boost to get out of first gear this morning. Come on coffee… come on coffee…

coffee and berries

The sad part, with the rain that’s falling outside, is that it will most likely wash away the cherry blossom buds, which have really bloomed this past week.  The city is filled with tourists from all over the country, who have have come to see the beauty firsthand. Come back this afternoon for a healthy Japanese inspired recipe to kick off the weekend!

What are your plans for today? I’m making tomorrow an active recovery day, which means that I’m not sitting on the couch all day, but will be active and spend a large part of the day walking.  And eating healthy, lots of water!

Until tomorrow…