I used to hate eating green veggies until I figured out how to cook them. Adding veggies to noodles is one of my biggest hacks to learning how to like greens! This soba noodle bowl is great for your follicular phase and features two follicular phase veggies: broccoli and green beans. I served mine with tofu, but you can use the same marinade for fish perfectly.
Ingredients:
Makes about 3 servings
- 1 c broccoli florets
- 1 c green beans
- 1 stalk green onion
- 1 block extra firm tofu
- 1 8 oz package soba noodles
- 3/4 c coconut aminos
- 2 tbsp almond butter
- 1 crushed garlic clove
- 1 tsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- salt
- cilantro
Directions:
- Drain and press tofu dry, then cut into slices. Place slices in a shallow dish.
- Combine 1/4 c of coconut aminos, sesame oil, and a pinch of salt, then pour over tofu slices. Let everything marinate for at least 10 minutes. Then, air fry at 400 for 12-15 minutes. Do not over crowd air fryer.
- Wash veggies, and chop broccoli into bite sized florets. Cut green beans into bite sized pieces. Slice green onion.
- Bring a pot of water to boil, and boil the noodles.
- Add some sesame oil to a pan over medium heat, then add your broccoli and green beans along with a splash of water. Cook for 5-7 minutes until broccoli is bright and vibrant and green beans begin to blister.
- Turn off the heat, and mix together the remaining coconut aminos (1/2 c), almond butter, garlic, and rice vinegar.
- Add the noodles, coconut amino mixture, and green onions, and mix to combine thoroughly.
- Serve the noodles with the tofu, and roughly chopped cilantro on top.
You can omit the almond butter if you want, or sub it for peanut butter, cashew butter, etc. This dish is best served immediately. If you do reheat it, make sure to add a bit of water to loosen up the noodles. Enjoyy! 🫶