Miso Soba Noodles With Bok Choy & Cremini Mushrooms

I used to love all kinds of pastas. With all the different pasta recipes I knew, I easily could have made a "365-days of pasta" book!

But when I truly got interested in food and the nourishing effects it could have on our bodies, all the regular pastas were erased from my list. I decided not to eat white flour anymore, or better, no regular wheat flours at all. The bloated and tired feeling I used to have after eating pasta or bread disappeared almost instantly, and a world of alternative foods opened in front of me.

Buckwheat was a great new ingredient to cook with, and I love Japanese soba noodles, which are made from buckwheat. I was eating pasta all over again, but in a totally healthy manner.

Soba noodles are delicious, and I’m just starting to work on a number of new recipes with it! This recipe is an easy stir fry with organic miso, another awesome and healthy product to cook with!

Miso Soba Noodles With Bok Choy & Crimini Mushrooms

Directions

Bring a large pot of water to a boil with some salt, and prepare the soba noodles as directed.

Dice the onion and mince the garlic.

Use a heavy skillet and heat the coconut or olive oil. Add the onions and garlic, and melt for about five minutes. Don’t let them burn!

In the meantime, clean and slice the mushrooms, and add them to the onions. Stir fry until they turn golden. Add little pinch of salt and pepper.

Wash your bok choy, and slice it up. Add the white parts to the vegetable mixture, and stir fry for another 5 minutes on medium to high heat.

Add two tablespoons of miso, 2 tablespoons of soy sauce, and 2 teaspoons of sesame oil. Add 1/3 cup of water, and the greens of the bok choy.

Add some olive oil when needed.

Mix in well, stir fry for just another minute, and add to your soba noodles. Season to taste with salt and freshly ground pepper.