I don’t know whether it’s the Olympic bodies my eyes can’t look away from (i’m talking about you beach volleyballs players and divers) or the fact that I have just started taking extremely beginners ballet lessons and am extremely shit and have to stare at myself in the mirror next to extremely tiny Malaysians, but with or without my baby makin’ hips, it’s time.
Probably for the foreseeable future, I need to say goodbye to pasta and rice and say hello to health in a bowl. And by foreseeable future, I really mean for tonight and tomorrow, because I am having people over for dinner on Saturday and
want need to make a carb extravaganza. What? I’m sure those divers have an off day.
Broccoli, Ginger & Sesame Soba Bowls
2tbs rice vinegar
5tbs sesame oil
3tbs soy sauce
3 cloves of garlic, crushed
1 heaped tbs of finely sliced ginger
1 broccoli, florets chopped
300g soba noodles
Sprinkle of sesame seeds, chilli flakes & spring onion
In a cup, mix together the rice vinegar, sesame oil and soy sauce then leave aside.
Blanch the soba noodles in rapidly boiling water for a 2 minutes or until soft. Note – these will cook in an instant so don’t turn your back. Once tender, rinse really well (they’ll be super starchy!)
While that’s cooking, heat a little oil in a pan then add your ginger, garlic and broccoli. Stir fry for a moment then add in your cooked soba noodles. Heat through with the sauce mixture then serve with the sesame seeds, chilli flakes & spring onion. Oishi oishi!