• 2 bunches of rapini
  • (1) 8oz package of buckwheat soba (I love this brand)
  • 6 cloves crushed garlic
  • 1 heaping tablespoon of ginger, peeled and finely chopped
  • 3 tablespoons of toasted sesame oil
  • 3 green onions, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/8 cup reduced sodium tamari
  • 1/8 cup mirin
  • sea salt
  • sesame seeds
  • 1/2 lime per serving
  • 1 lime

  1. Bring large pot of salted water to bowl.
  2. Cook noodles according to package instructions.
  3. When done, drain and rinse well under hot water.
  4. Wash rapini and trim off 1/2 inch off ends.
  5. Trim rapini into 1 inch pieces leaving some of the leaves.
  6. In a large frying pan combine 4 cloves crushed garlic, ginger, 2 tablespoons sesame oil, a giant pinch of sea salt, green onions, and 1/4 teaspoon of red pepper flakes.
  7. Sauté over med-low heat for 2-3 minutes stirring frequently, until softened.
  8. Add rapini to frying pan and mix well.
  9. Cook rapini, stirring frequently until softened to your taste preference (I prefer mine crisp to retain the bright green coloring!)
  10. In a small bowl combine Tamari,  Mirin, 1 tablespoon sesame oil and 2 cloves crushed garlic.
  11. Add noodles and tamari mixture to rapini. Cook for one additional minute.
  12. Garnish with sesame seeds and a squeeze of lime over each serving.  
  13. Add additional red pepper flakes to taste for a little more heat!

Recipe source: ahouseinthehills