A note about my recipes: I don’t count calories anymore. I’ve been maintaining my weight and even losing a few bonus pounds without it for over 6 months. I also don’t really measure anything when I cook anymore. So my recipes are going to be a little “iffy” if you’re a strict calorie counter. Of course, you can always enter the information into an online recipe calculator on MyFitnessPal, My FatSecret or numerous other sites. I won’t be doing it anymore because I’m in a much more free-flowing mode of cooking now and it’s a tedious process I no longer need. I eat when I’m hungry, stop when I’m full and this is working wonderfully for me!
- 1 package Soba (buckwheat) noodles
- 3 heads of broccoli
- handful of sundried tomatoes chopped
- about 1/2 jar of natural peanut butter (I prefer chunky)
- 1 tbsp unrefined peanut oil
- soy sauce to taste
- generous splash of rice vinegar
- 3 serrano peppers finely chopped
- 5 cloves of garlic minced
- 1/2 red onion finely chopped
- cayenne pepper
- 2 cups water
- In a sauce pan, heat peanut oil over medium heat.
- Add onion and peppers and saute until moist, 2-3 minutes
- Add garlic and continue sauteing for another minute until garlic is fragrant
- Add water and bring to a boil
- Add peanut butter, soy sauce, rice vinegar and spices
- Reduce heat to medium and allow to continue cooking while finishing other steps, stirring frequently
- In a large pot, boil water
- Add noodles and broccoli and cook 6 minutes or until noodles are desired firmness
- Drain noodles and broccoli in a pasta strainer
- Toss everything together in a large bowl
Serve hot or cold (I prefer cold, my boyfriend prefers hot). Makes about 6-8 servings. This is not a low fat or low calorie dish, but it is very filling. One of my favorite things to eat and the leftovers are even better.