Yeah, I know it’s been a while since the start of 2017, but one of my New Year Resolutions this year was to eat healthier. So far, I haven’t been doing the best, due to my lackluster effort. I take full responsibility for my subpar performance, but I would rather not give up on my goal so soon and drown myself in a mountain of Oreos (although that does sound delicious). I belive the most important thing about setting goals is to never let yourself give up. It’s harsh, but the truth is that you can’t reach your dreams without grit and hard work. Unfortunately, we don’t live in a world where everything is as easy as pie.
My goal for the rest of the year? Even if I slip up every once in a while, to try to eat less junk and more whole foods.
And although I complain and whine, it’s really not that difficult to improve your diet. Even seemingly small changes, like including more veggies, add up in the long run. One of my favorite healthy meals I’ve made recently was this wholesome soba noodle bowl with blanched bok choy, hard boiled egg, cucumber, and crispy tofu all swathed in a peanut sesame sauce. It makes a satisfying, yet light lunch that won’t make you feel lethargic and weighed down. After eating this, I felt energized and ready to take on the rest of the day!
peanut soba noodle bowls
healthy and satisfying soba noodle bowls topped with all the fixins and drenched in a sesame peanut sauce!
- 4 oz soba noodles
- 1/2 large cucumber
- 2-3 boiled eggs
- 1 cup bok choy
- 1/2 block firm tofu
- salt to taste
- gochugaru (korean red pepper flakes) to taste
- 3 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 garlic clove minced
- 1 tsp grated ginger
- 1/2 tsp sesame oil
- 2-4 tbsp water
- 2 pinches gochugaru (korean red pepper flakes) optional
Boil the soba noodles according to the package instructions. Drain (save the water in the pot!) and rinse with water until cool. Set aside.
Use the leftover water from cooking the noodles to blanch the bok choy. Boil the bok choy for one minute, then place in an ice bath to cool. Slice into pieces. Julienne the cucumber.
In a large pan, heat a drizzle of oil until hot. Slice the tofu into squares, and press with a paper towel to absorb excess liquid. Fry the tofu, seasoning with salt and optional red pepper flakes, until crispy and bowned.
Stir together the sauce ingredients, adjusting quantities to taste. Add water to your desired consistency.
Assemble the bowls: pile a mound of soba noodles in a medium-sized bowl, then add the bok choy, julienned cucmber, boiled egg, and crispy tofu. Drizzle with the peanut sauce and enjoy!