Happy Monday, friends!
I hope you had an enjoyable weekend. We had planned to finally make it to a football game on Friday, but it started pouring right at game time, so we decided to watch it from our couch instead–one of these days we’ll actually make it, I hope!
We also went and saw The Martian on Saturday night which I highly recommend. Before we went, I whipped together some of my favorite ginger soba noodle bowls in an attempt to counteract all of the unhealthy eating I’ve done with past week.
This is also my favorite thing to make when I feel a cold coming on: the combination of ginger, garlic, and chilis paired with as many veggies as possible just hits the spot. Luckily, I haven’t gotten sick since the beginning of the school year, so let’s hope it’s also preventative as well.
Ginger Soba Noodle Bowls
5 cloves garlic, chopped
2 carrots, chopped
32 ounces vegetable broth
1 teaspoon grated ginger
3 ounces soba noodles
1 teaspoon low sodium soy sauce
1 tablespoon chili garlic paste
1 cup chopped arugula
sesame oil, drizzled on individual bowls
sesame seeds, for topping
Heat olive oil in a saucepan over medium heat. Add garlic and carrots and sauté until the carrots are soft and the garlic is aromatic.
Add vegetable broth and ginger. Bring to a boil and add soba noodles.
Boil for about 4 minutes then reduce to a simmer. Stir in soy sauce and chili garlic paste and continue to simmer for a few minutes.
Just before serving, stir in arugula.
Portion into individual bowls, drizzle with sesame oil, and top with sesame seeds.
Time: 20 minutes