perfect as a weeknight dinner or meal prep option, this lemongrass turmeric soba bowl comes together in a snap and features fresh, snappy ingredients!

Serves 3

Ingredients

2 tbsps. cooking oil, like canola or avocado
1/2 lb. (about 1/2 pack) cremini mushrooms, thinly sliced
splash of wine
salt
1 package (250g) king soba 100% buckwheat noodles or gf noodles of choice
neutral cooking oil
1/4 cup mekhala lemongrass turmeric paste *sub with any curry paste
1/4 cup rice vinegar
1/4 cup tamari
1 tbsp. sesame oil
1 orange (navel, cara cara, or blood are all great), cut into segments
1/4 red cabbage, shredded
1 cup snow peas, destringed and thinly sliced on a bias
1 bell pepper, cored and sliced into strips
green onions, cilantro, and/or mint, chopped
sesame seeds (for garnish)

Instructions

Preheat a medium-sized skillet on high heat. Add oil. Once shimmering, add cremini mushrooms and sauté until nicely charred, about 4-5 minutes. If the pan is looking dry, add a bit more oil and continue to toss. Deglaze with a splash of white wine and finish with salt to taste.

Bring a large pot of salted water to a boil. Turn down the heat to medium. Drizzle oil into the water and cook noodles for 5-6 minutes, making sure to separate the noodles as they cook (they have a tendency of sticking to each other). Drain in a colander and run under cold water until noodles are cool. Transfer to a mixing bowl and set aside.

In another mixing bowl, whisk together ingredients from lemongrass turmeric paste to sesame oil.

Pour about 1/4 of the dressing into the bowl of noodles and toss.

Portion noodles out into 3 bowls and top with ingredients from orange segments to bell pepper. Add sautéd mushrooms and garnish with herbs and sesame seeds. Serve with more lemongrass turmeric dressing.