In the hot days of summer, sometimes all you want is a nice cold and refreshing meal. You may also remember that I mentioned that I was back on my healthy eating AND I am in my third week of boot camp!! So what better to make than some Kim Chee Soba.
Soba is a Japanese noodle that is made out of buckwheat flour. It is packed with vitamin B, has a higher protein content that most noodles and it is also said to help lower blood pressure and cholesterol as well as increase your metabolism. WIN!! Since I had just made some Kim Chee Cucumbers, I decided to make a Kim Chee Soba as a nice refreshing dinner.
Kim Chee Soba
2 bundles of soba, cooked according to package
3 Tbsp. soy sauce
1 tsp. sesame seed oil
1 Tbsp. Kim Chee “juice” (from your Kim chee container)
1 tsp. sugar
1/2 cup Kim Chee Cucumber or Cabbage
1/2 cup dried shitake mushrooms
2 eggs, pan fried
green onion, sliced
1. Cook your soba noodles according to the direction on the package. Throw dried shitake mushrooms into the hot water while noodles are cooking. Once noodles are done, drain noodles and mushrooms. Rinse noodles with cold water, and pull out mushrooms and squeeze excess water out of the mushrooms.
2. In a small bowl mix soy sauce, sesame seed oil, Kim Chee Juice and sugar. Mix the sauce over the cold noodles and the mushrooms.
3. Plate noodles and garnish each place with Cucumber Kim Chee, fried egg, green onions and sesame seeds.
Super easy, refreshing and healthy dish perfect for the summer! This would be great with any type of kim chee that you can find. And if you are lucky enough to have a Korean Market near your house, imagine how good it would be to add in a variety of their marinated veggies that they always have. YUM!