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Soba Noodles with Sesame Seeds and Bok Choy
Beth
Beth brought this tasty combination to our Spring Potluck. She used 100% buckwheat soba noodles to make it gluten-free.
230 g 8 oz. soba (buckwheat) noodles (or udon noodles)
120 ml1/2 cup toasted sesame seeds
2 baby bok choys
30 ml2 T Udo’s oil
59 ml4 T fresh lime juice
1/2 large red pepper, chopped
120 ml1/2 cup Italian parsley, chopped
1 carrot, grated
Sea salt to taste
Optional: 1 teaspoon toasted sesame oil
Prepare the noodles according to the package directions.
Toast the sesame seeds.
Separate the leaves and stems of the baby bok choy. Chop the stems and leaves into small pieces. Steam the stems 5 minutes, then add the leaves and steam for an additional 3 minutes.
Chop the remaining ingredients into small pieces.
Mix everything together in a large bowl.
Serve at room temperature or chilled.