I’ve never met a noodle bowl I didn’t love, not a single one. And, generally speaking, they satisfy in ways that other bowls of food just can’t. Did you hear that noodles? I am never, ever, ever, breaking up with you. No, that wasn’t a reference to a Taylor Swift song, just FYI. Pure coincidence. I definitely don’t write love songs to noodle bowls. Although I could. DON’T TEMPT ME!! xx- Sarah
RAPINI NOODLE BOWL – VEGAN + GF
2 bunches of rapini
(1) 8oz package of buckwheat soba (I love this brand)
6 cloves crushed garlic
1 heaping tablespoon of ginger, peeled and finely chopped
3 tablespoons of toasted sesame oil
3 green onions, thinly sliced
1/4 teaspoon red pepper flakes
1/8 cup reduced sodium tamari
1/8 cup mirin
1/2 lime per serving
– Bring large pot of salted water to bowl.
– Cook noodles according to package instructions.
– When done, drain and rinse well under hot water.
– Wash rapini and trim off 1/2 inch off ends.
– Trim rapini into 1 inch pieces leaving some of the leaves.
– In a large frying pan combine 4 cloves crushed garlic, ginger, 2 tablespoons sesame oil, a giant pinch of sea salt, green onions, and 1/4 teaspoon of red pepper flakes.
– Sauté over med-low heat for 2-3 minutes stirring frequently, until softened.
– Add rapini to frying pan and mix well.
– Cook rapini, stirring frequently until softened to your taste preference (I prefer mine crisp to retain the bright green coloring!)
– In a small bowl combine Tamari, Mirin, 1 tablespoon sesame oil and 2 cloves crushed garlic.
– Add noodles and tamari mixture to rapini. Cook for one additional minute.
– Garnish with sesame seeds and a squeeze of lime over each serving.
– Add additional red pepper flakes to taste for a little more heat!
Hi, i've never posted on a blog before, this is my first, but i just discovered your blog and i wanted to thank you for sharing your wonderful recipes, i have lots of new things to try to make now :).
this sounds absolutely wonderful!!
YUM. This looks so delicious! I made your wild rice and broccolini recipe the other day and it really hit the spot. Thank you for this blog!
Things I need to try, stat.
This looks scrumptious!
6 cloves? This will cause major b.o. for a week! I'd make a parsley salad to go with or at least have – several – parsley juice shots. Parsley neutralizes that next day smell. But does look veddy delicious : )
oh my goodness. Making! making! i'm in love.
What a great looking dish. I adore veggie noodle bowls and this looks perfect!
I love the pepperiness of rapini — such a great combo with the earthiness of the soba noodles!
oh! I love this recipe ! good, good!!! 🙂
Made this yesterday using broccoli instead of rapini. Such a quick-to-make, tasty lunch! Next time, I'll add some salmon and avocado.
This looks naturally tasty. Good for the body and taste buds 😉
Looks gorgeous. I LOVE you photography! Have you discovered Explore Asian 100%Bean pasta/noodles? They are absolutely delicious. V.healthy. 🙂
Hi Sarah, thank you for the lovely recipe! I made it with flowering shoots of napa cabbage and broccoli florets from our garden and it was so appropriately spring-like!
This recipe looks amazing! We would love to have it paired with our Andy Boy Broccoli Rabe!
Forgot to leave our URL
At this moment I am ready to doo my breakfast, when having
my breakfast colming again to read other news.
I loved the texture of this dish and the sauce (though would add a little extra sea salt), but I found the rapini really bitter! Maybe it is because it is the wrong season but I would definetly use brocolli or brocollini instead if I made it again.