Heavenly Taste in One Little Bowl!
Written by Gayle
Rapini, Raab, or Rabe… Whatever you call it, it’s delicious.
A relative of broccoli, (a green cruciferous vegetable), rapini resembles broccoli, but does not form large firm heads. The buds, stems and leaves are edible, and delicious. I love how it looks and tastes in a vegetable medley, but it is great as a stand-alone as well. Here’s a great recipe that works for lunch, dinner, a side dish, or a healthy snack!
Broccoli Rapini Noodle Bowl
- 1 8-oz package of soba or other noodles (if you choose buckwheat noodles, this recipe is gluten-free!)
- 2 bunches of organic broccoli rapini
- 4 cloves of organic garlic, pressed or finely chopped
- 1 generous TBSP organic ginger, peeled and finely chopped
- Sesame oil
- red pepper flakes, to taste (start with about 1/4 tsp)
- 1 tsp salt
- 5 organic green onions, thinly sliced
- 1/4 cup chopped organic cilantro
- 1 TBSP sesame seeds
- Sauce–combine in a small bowl:
- 3 TBSP tamari sauce (reduced sodium, if desired)
- 2 TBSP rice wine vinegar
- 2 garlic cloves, pressed or finely chopped
- 1 tsp dark agave syrup
- 1 TBSP sesame oil
- juice of 1 organic lime
- Cook noodles according to package directions, then drain and rinse with cool water. Be careful not to overcook
- Wash the rapini, trim and then cut into 2-3 inch pieces. Include the leaves
- Warm 2 TBSP sesame oil in a large frying pan, then add the garlic and ginger, salt, and red pepper flakes. Stir briefly
- Immediately add the rapini, and stir-fry until tender-crisp
- Add the green onions for the last 1-2 minutes of stir-frying
- Add the drained noodles and the sauce to the rapini, and stir about one minute until heated through
- Add the chopped cilantro
- Sprinkle with sesame seeds, and serve immediately with additional crushed red pepper.
Nothing like a noodle bowl for a healthy meal!