Full of rich foods from Christmas dinner, starved of nutrients from a month of working too much and eating crappy food?
This should help ~ it certainly made me feel better!
Teriyaki Soba
serves 4
1 lb soba noodles
3 japanese eggplant, cut in medallions
1/2 lb king oyster mushrooms (regular are also okay)
2 peppers, julienned
1 lb baby bok choy, chopped
1 bunch green onions, chopped
1 tbsp toasted sesame seeds
1 sheet toasted nori, julienned
Sauce:
4 tbsp chopped ginger
1 cup tamari
4 tbsp mirin
4 tbsp brown sugar
1 tbsp rice wine vinegar
1/2 tsp Himchimi Togarashi (Japanes chili powder)
1. Combine sauce ingredients, bring to a boil and simmer for five minutes. Remove from heat, allow to steep for 15 minutes, strain to remove chopped ginger, set aside.
2. Cook noodles according to pkge directions
3. While noodles are cooking, stir fry the vegetables, starting with eggplant and mushrooms. Then add the julienned peppers. Add a splash of sake or water to help speed the cooking process along. Add bok choy and sauce, allow to cook until vegetables are tender. Remove vegetablkes from wok and reduce the pan juice until thick and syrupy.
4. To serve, spoon vegetables over noodles, drizzle sauce over top and sprinkle with sesame seeds, nori threads and green onions.
From Rebar, with a few very minor modifications.
