Time for a leftover recipe! If you followed my blog earlier this week, chances are you already have a whole lot of edamame hummus in your fridge. If it isn’t the case, see my previous post for the recipe. Hope you enjoy this easy new recipe… I’m quite proud of what I’ve put together!
- 150 g uncooked soba noodles
- 2 cups sliced nappa cabbage
- 1/2 cup sliced mushrooms (any kind you like)
- 1 tbsp coconut oil (or any other oil)
- 2 tbsp sesame oil
- 1 1/2 tbsp honey
- 1 tbsp rice vinegar
- juice from 1/2 lime
- 1 tbsp sesame seeds
toppings (optional) :
- lime quarters
- cilantro stems
- fleur de sel (I personally had “cilantro orange salt” from Méchant Mix but I guess you may not have this on hand)
- sesame seeds
- edamame hummus
Cook the noodles according to the package instructions.
Add the coconut oil in a pan and cook the nappa cabbage and mushrooms to medium heat until they are soft (around 8 minutes).
Mix the sauce ingredients together in a bowl. When the vegetables and noodles are ready, mix everything (vegetables, noodles, sauce) in the pan or the cauldron.
Place the noodles into bowls and top them with a huge spoonful (or two) of edamame hummus. Add sesame seeds to taste, a quarter of lime per bowl, some sesame stems and fleur de sel.