This is a recipe for ONE serving. It’s an easy recipe and doesn’t take long at all. Double, triple, quadruple it as needed.
- 1.5 oz dry Soba 100% Buckwheat Wheat Free
(this is the only brand I can eat as it’s free of regular wheat — buck wheat has no relationship to wheat so it’s fine for gluten free diets but most soba noodles also have regular wheat added. Check your packages if it’s of importance to you)
- One head of baby bok choy
- 2 large garlic cloves
- 1 tbls ghee (or butter, or really any cooking oil you like, though it will change the flavor. I really like the ghee in this dish)
- salt and pepper to taste
- 1 tbls hemp seed
**I can no longer eat red chili, but if you can I would highly recommend some red chili flakes if you like them. Would be really good.
Boil the soba noodles as directed on the package.
Finely chop the garlic and lightly saute in the ghee…keep it shy of browned but cook it a bit. Slice up the bok choy and toss it in after the garlic is sauteed. Heat to wilting. I do the white stem parts a little longer than the leaves. That means you put in the stems first cook a couple of minutes and then toss the greens in to wilt.
When the soba noodles are done toss them into the veggies along with the hemp seeds. Toss them all together. Serve and enjoy.
Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here: Nutrition and gut health, Mental health and diet
And you can find more Foodie Friday posts and recipes here.