Project Description

Ingredients

  • 2 cloves garlic, finely minced

  • 1 serrano pepper, chopped

  • 1-inch piece of fresh ginger, roughly chopped

  • 1 stalk lemongrass, remove outer leaf and finely slice remaining stalk

  • ½ cup cilantro leaves

  • 2 Tbs. lime juice

  • 1 pinch sea salt

  • 1 Tbs. coconut oil

  • 1 cup chicken, beef, tofu or prawns

  • 1 (15 oz) can coconut milk

  • 3 bundles soba noodles

  • 1 red bell pepper, stemmed, seeded and cut into small strips

  • 1 cup shelled edamame beans or peas

Nutritional info per serving: Total Calories: 465,

Total fat: 30g, Sat. fat: 21, Carbohydrate: 31g, Fiber: 4g, Protein: 29.5g, Sodium:122mcg, Sugar; 3g (calculated using chicken and full fat coconut milk – use low fat if you like)

Instructions

  1. Combine garlic, Serrano pepper, ginger, lemongrass, cilantro, lime juice and sea salt in a small food processor and blend until pesto-like consistency.
  2. Heat the coconut oil in a medium pot over medium-high.*If using, add meat at this time and sauté to cook. For vegetarian – add the garlic & pepper mixture to the pan and let it heat in the oil for a minute, pressing it around in the oil so the fragrance develops.
  3. Whisk the coconut milk until fully combined and simmer on lowest heat setting.
  4. In the meantime, cook your soba noodles in boiling water until they reach al dente, about 3-4 minutes. Be careful not to overcook – read the package.
  5. Drain the water and transfer the noodles to the coconut milk. Add the red bell pepper and peas. Toss to heat everything through, a minute or so. Garnish with sesame seeds and/ or cilantro. If you’re not a fan of cilantro exchange for fresh basil.
Morbi vitae purus dictum, ultrices tellus in, gravida lectus.