Seaweed snack packs are one of the most satisfying, salty snacks. This dish borrows that snack and turns it into the perfect complement to this veggie and soba noodle dish. Plus seaweed is full of Vitamin C, so you can keep your immunity in tip-top shape while you munch.
6 large carrots
8 ounces (about one heaping cup when chopped) green beans
1 tablespoon toasted sesame oil
2 teaspoons fresh chopped ginger (from jar is fine)
1 teaspoon minced garlic
1 teaspoon chili-garlic sauce, optional for spice
½ teaspoon salt
8-10 ounces buckwheat soba noodles
1- .4 ounce package roasted, salted seaweed snacks
NOTE: These veggies also make a great side dish without the noodles. Put your own spin on this dish by adding some of your other favorite veggies if desired.
1. Peel and remove the end from the carrots. Slice diagonally into coins.
2. Remove the ends from the green beans and dice into small pieces.
3. Cook the soba noodles according to the package instructions. Once done, drain and add directly to the pan that the carrots and green beans will cook in- try to time the noodles to be done after steps 4, 5 and 6 below.
4. In a large, deep sauté pan or wok add ½ cup water with the carrots. Bring heat to medium- high and steam the carrots for about 5 minutes until they just begin to soften. Remove any excess water.
5. Add the green beans, sesame oil, ginger, garlic and salt (and optional chili-garlic sauce) to the pan. Continue to toss or stir all the ingredients together over medium-high heat for another 3-5 minutes until the carrots and green beans get a slight char.
6. Turn off the heat, crumble the seaweed onto the vegetable, and stir gently to combine.
7. Add the noodles to the pan and toss until everything is combined.
NOTE: Try adding a protein to this dish. Tofu works really well and can be cooked in a pan first with the same amount of sesame oil, ginger, garlic and salt, and then reserved to add back to the pan with the noodles. Or, try chicken, steak, or fish on the side.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.