SOBA NOODLE BOWL WITH CARMALIZED FENNEL

5 servings, 30 minutes

INGREDIENTS

Caramelized Fennel (optional but amazing, skip if you don't have time)

• 2 medium fennel bulbs, sliced lengthwise into thin 1/8 of an inch strips, hard core removed (you want them to be long and thin like a caramelized onion)

• 2 tbsp ghee or avocado oil

• Salt & pepper to taste

Soba Noodles

• 2 8oz packages of soba noodles (option to sub rice noodles if vata or pitta)

• 4 medium carrots, peeled and sliced into long strips (you can use a peeler to peel the entire carrot into long "carrot noodles")

• 2 cups greens (kale or spinach or both, whatever you have on hand)

• Salt & pepper to taste

Sauce

• 2 tbsp tahini

• 4 tbsp coconut aminos

• 1 tsp tamari or soy sauce

• 2 tbsp fresh lemon or lime juice

• 2 tsp sesame oil (or sunflower oil if kapha)

• 2 inch piece of ginger, grated

• 2 tsp coconut sugar

DIRECTIONS

1. Start by caramelizing the fennel (if you have time - only 15 extra minutes): heat a large skillet over medium-high heat. Once hot, add the oil and fennel slices - spread them out to give them room to breathe. Add salt and cook for 10-12 minutes, flipping the slices every few minutes, until golden brown and tender. Set aside.

2. Cook the soba noodles according to package directions. Add the carrots and greens to the cooking water with the soba noodles in the last 5 minutes of cooking.

3. While the noodles are cooking, add all the ingredients for the sauce in a medium bowl and whisk together. Set aside.

4. Strain the noodles and the veggies. Add back to the pot used to cook the noodles with a dash of oil to prevent the noodles from sticking together.

5. Add the sauce and caramelized fennel and mix together using salad thongs. Enjoy!

#vata #pitta #kapha #winter #spring #fall #lunch #dinner #asian

Notes

• This meal is delicious without the caramelized fennel but if you want to be fancy and have an amazing dish, add it in. It doesn't take that long and it's just one extra dish. Plus, you get to learn how to caramelize fennel so you can elevate any pasta dish!

• Buckwheat is a great grain for kapha. Sometimes, it can be too heating and drying for both vata and pitta. Vata and pitta would do better substituting rice noodles in this dish.