Soba Noodles
Timothy Hennessy, RHN, RNCP
Nori, used as a wrapper for sushi rolls, comes in sheet and powdered form. It is low in sodium and is a good source of magnesium, potassium, dietary fibre, and vitamins C, A, and B2.
1 package soba noodles
2 tsp (10 mL) sesame oil
1 tsp (5 mL) tamari sauce
1 tsp (5 mL) umeboshi plum vinegar
1/2 cup (125 mL) dulse, chopped into 1 to 2 in (2.5 to 5 cm) pieces
1 tsp (5 mL) extra-virgin olive oil
1 cup (250 mL) each baby spinach, arugula, and mustard greens, washed and drained well
1 sheet toasted nori, cut into small pieces
Boil soba noodles for 5 to 7 minutes, drain, and rinse. Add sesame oil, tamari, and umeboshi, toss well. Set aside in large bowl.
In medium frying pan, sauté dulse in olive oil on medium heat for 2 minutes. Add greens; toss to wilt. Add to noodles. Mix well.
Divide among 4 bowls. Garnish with nori.
Serves 4.
One serving contains: 340 calories; 5 g protein; 7 g total fat (0.4 g sat. fat, 0 g trans fat); 18 g carbohydrates; 2 g fibre; 130 mg sodium
source: "Sea Vegetables", alive #334, August 2010
