Fast forward a few months from my last post and…poof! I’m transformed from student to intern! It’s my last week here at this company and I’m getting back into gear for another year of college and, of course, blogging!
Today for lunch (well, actually yesterday for lunch; today=leftovers), I whipped up a simple, Asian-inspired noodle bowl that was satisfying and tasted great. It tasted good warm when I made it yesterday and even better after chilling in the fridge for a day.
I steam my broccoli and kale to take the edge off the vegetables’ bitterness, but feel free to blanch, saute, boil them or just keep them raw! A little ginger might have taken this dish to a whole other level of deliciousness. Next time…
I recommend starting to boil the water right before you begin prepping the vegetables, that way the noodles have a little time to cool down.
Soba Noodle and Vegetable Bowl
Serves 2
1/2 package buckwheat soba noodles
1 carrot, grated
1 small head broccoli, chopped into florets and steamed
1/2 bunch kale, chopped and steamed
2 scallions, thinly sliced
2-3 teaspoons toasted sesame oil
2 tablespoons shoyu
1 tablespoon rice vinegar
1 sheet nori, shredded
Cook the noodles according to package directions. Prep the vegetables. Steam the broccoli for about five minutes (if you’re using the broccoli stems, those go in for an extra two minutes) and steam the kale for seven to eight minutes. Toss all of the ingredients together in a bowl and enjoy!
I am currently obsessed with the idea of making mini calzones. Yes, you could also call them Pizza Hot Pockets, but let’s try to pretend they would be super fancypants. This dream must soon become a reality! Anyone ever tried this before?
Until then,
xoxo Abigail
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