The FHH loves Soy Sauce but even the low-sodium version has a ton of salt. One of my closest friends and well-known Nutritionist Blogger, Arielle of BeWellwithArielle, suggested we try a recipe incorporating Tamari as a healthy swap. As she said in this blog post, “You know the morning after you go to your favorite Chinese restaurant or sushi joint and you feel bloated, your eyes are puffy and your rings hardly fit on your fingers? It’s probably due to the soy sauce you dipped your tuna roll in, which may be made of sugar, water, salt, caramel coloring, genetically engineered and pharmaceutically derived enzymes and preservatives. ” By swapping to Tamari she explained that you get the same delicious taste but a sauce that’s less salty, wheat-free, gluten-free and made from whole soybeans. Arielle was kind enough to share her incredible ‘Ginger-Infused Soba Noodles with Farmers Market Mushrooms, Kale Stem, and Snow Peas’ Recipe with the FH. Thanks Arielle and check out more of her healthy recipes on her blog!
Ginger-Infused Soba Noodles with Farmers Market Mushrooms, Kale Stem, and Snow Peas
- 2 packages soba noodles (100% buckwheat)
- 2 tbsp sesame oil
- 3 cloves garlic (crushed)
- 1 inch ginger (minced)
- Handful of Mushrooms (sliced)
- Handful of snowpeas (chopped)
- Kale stems (leftover from salad, chopped)
- ¼ c mirin (sweet asian wine, optional)
- ¼ c Tamari (wheat-free soy sauce)
- Make soba noodles according to packages instructions
- In separate pan, sautee mushrooms, kale stems, ginger and garlic with sesame oil, mirin tamari.
- Once soba noodles are done, add to pan with vegetables and mix.
- Sprinkle sesame seeds on top, add some more sauce to taste and voila!