1 8-ounce package buckwheat soba noodles
4 medium leaves chard or other dark leafy green, chopped into bite-size pieces
1 tablespoon coconut oil, olive oil, or butter
3-4 cloves garlic, chopped
1 cup sliced shiitake mushroom caps (1 1/2 ounces)
1 cup shelled peas
2 tablespoons low-sodium, wheat-free tamari or liquid aminos (such as Bragg’s)
Pinch of crushed red pepper flakes
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1. Bring a large pot of salted water to a boil. Add noodles and cook, stirring now and then, for 6 minutes. Add chard and continue cooking 2-3 minutes more, until noodles are al dente. Drain and rinse well with cool water.
2. While noodles are cooking, heat a skillet. Add oil or butter over medium heat, then add garlic, shiitakes, and peas. Saute until tender, about 10 minutes. Stir in remaining ingredients and cook another minute or two. Serve over noodles and chard.
PER SERVING: 302 cal, 7g fat (1g mono, 1g poly, 3g sat), 0mg chol, 10g protein, 53g carb, 6g fiber, 460mg sodium
