Broccoli Rapini Bowl

Heavenly Taste in One Little Bowl!

Written by Gayle

Rapini, Raab, or Rabe…  Whatever you call it, it’s delicious.
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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!
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Broccoli Rapini Noodle Bowl

You’ll Need:

  • 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

Instructions:

  • 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.
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Nothing like a noodle bowl for a healthy meal!
Love,
Lassen’s

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