This bowl is made with buckwheat noodles, veggies, and edamame (plant protein) to give steady energy. The whole grain carbs and fiber can help keep blood sugar more steady and prevent the tired, low-energy feeling that can happen after meals. 這碗麵條由蕎麥麵, 蔬菜和毛豆 (植物蛋白) 製成, 能夠提供穩定的能量。其中的粗糧碳水和膳食纖維有助於穩定血糖, 防止餐後出現疲倦乏力的感覺。⬇️
Ingredients (2 servings):
½ cup grated carrots
½ cup diced cucumber
½ cup diced red bell pepper
2 green onions, sliced
1 cup cooked soba noodles
1 cup cooked organic edamame (shelled)
1 tbs sesame oil
2 tbs low-sodium soy sauce
2 tbs lime juice
1 tsp grated ginger
Directions:
1. Cook the noodles: Boil soba noodles according to package instructions (about 4–6 min), then drain and rinse under cold water.
2. Prepare the veggies: Grate carrots, dice cucumber and bell pepper, and slice green onions.
3. Make the dressing: Whisk together sesame oil, soy sauce, lime juice, and grated ginger.
4. Assemble the bowls: Divide cooked noodles between 2 bowls, then add veggies and edamame. Drizzle dressing on top.
5. Serve and enjoy: Toss gently and enjoy chilled or at room temperature. Adjust lime or tamari if needed.
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材料 (2份):
½ 杯胡蘿蔔絲
½ 杯黃瓜丁
½ 杯紅甜椒丁
2 根蔥，切片
1.5 杯乾蕎麥麵
1 杯煮熟的毛豆（去殼）
1 大匙芝麻油
2 大匙低鈉醬油
2 大匙青檸汁
1 茶匙薑末
做法：
1. 煮麵：依包裝說明煮蕎麥麵 (約4-6分鐘), 然後瀝乾水分, 用冷水沖洗。
2. 準備蔬菜：胡蘿蔔擦絲, 黃瓜和甜椒切丁, 蔥切絲。
3. 製作醬汁：將芝麻油, 醬油, 青檸汁和薑末攪拌均勻。
4. 裝碗：將煮好的麵條分成兩份, 分別盛入兩個碗中，然後加入蔬菜和毛豆。淋上醬汁。
5. 享用：輕輕拌勻，冷藏或室溫食用皆可。可依個人口味調整青檸汁或醬油的用量。