Soba Noodles Lunch

It’s been one of those weeks when I’m preparing for traveling and I am living as if I am already at the destination (as I wrote in my last post, I will be leaving my city for one month to go to a little town in Quebec called Trois Pistoles for a French immersion program). There are dozens of lists all over the house: list of items I have to pack, list of what I have to do before I leave, list of the people I have to contact before I go, list of things I have to clean before I leave and many more. I am a listomaniac. My friends are very amazed when I tell them that I do the actual packing of my baggage only a few hours before I leave but they don’t know that packing is the easiest thing to do when everything is organized on a list.

Besides making lists, I spent my last few days worrying. This is quite new as I never used to worry before I left on a trip. I worry about having enough warm clothes, about the place I will be living in, about having to speak French with native French speakers but most of all I worry about two things: food (I’m not too sure Quebecois cuisine is vegetarian friendly) and keeping active (I tend to get lazy on trips). In what concerns food, I can only hope that I will be able to find a good grocery store and cook at least once in a while. For the fitness part, I really need to step it up and be more active. This will be a bit tough with the amount of socializing happening around me. Today I had the perfect post-workout lunch. Packed with protein and healthy carbs, plus green veggies. I will probably miss this workout+healthy meal routine for the next month but…what the heck, I need to step out of my comfort zone.

Soba Noodles Lunch
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: Lunch, Main
Author:
Preparation time:
Cooking time:
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Serves: 2
A light lunch with spelt soba noodles, tempeh and vegetables.
Ingredients
  • 115g organic spelt soba noodles (half of a container)
  • 198g organic tempeh (about 2 cups, loosely packed)
  • 1 cup oyster and shiitake mushrooms, roughly chopped
  • ¼ red pepper, sliced in length
  • 1 cup chopped bok choy (chinese cabbage)
  • 5 pieces asparagus, rough ends cut and then halved
  • ½ cup green peas
  • 5 slices fresh ginger
  • 1 tsp dried basil
  • 10 fresh basil leaves
  • 4 Tbsp sesame oil
  • ¼ tsp cayenne pepper
  • salt and black pepper to taste
Instructions
  1. Bring the water for the noodles to a boil. When it is boiling, add 1 Tbsp sesame oil to it and the noodles. Cook for about 7 minutes on medium until al dente.
  2. Steam the tempeh, red pepper, bok choy, asparagus and green peas. Add 1 Tbsp sesame oil and the dried basil and steam for about 10 minutes.
  3. In a pan, heat the remaining sesame oil (2 Tbsp) and saute the mushrooms for about 3 minutes.
  4. Serving:
  5. In a separate dish, transfer the noodles, then add the other ingredients in the order you like. I stacked them like this: soba noodles, mushrooms, bok choy, red peppers, tempeh, asparagus and peas. Sprinkle with cayenne pepper, salt and black pepper.
  6. Add the fresh basil and the fresh ginger on top or on the side.
  7. For eating, I recommend stirring the ingredients together, so that the flavours blend a little more.

I felt a little less stressed after the workout plus this delicious lunch but not for too long because I had to go shopping for things I need on the trip and shopping really annoys me. I’m an atypical girl, I really don’t enjoy shopping and malls in general.

Now I have to return to packing and stressing out. I will try to post as much as possible during this one month that I am away. I don’t know how many recipes I’ll be able to post though. There are lots of things that are uncertain about the upcoming month but I’m ready to jump into the unknown. I will keep you posted about my journey!

Eat well, keep active and learn new languages! :)

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4 Responses to Soba Noodles Lunch

  1. kankana says:

    love light lunch specially now that it’s so warm! I would call this joy of simple pleasure :)

  2. Grub Snapper says:

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  3. Yum! Always looking for new ways to use soba!

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