Hearty greens with ginger over soba


This recipe is from Blood Sugar Solution Cookbook.


  • 1 (8 oz) package soba noodles
  • 1 tbsp sesame oil
  • 2 tbsp extra virgin coconut oil
  • 1 inch piece fresh ginger, peeled and grated
  • sea salt to taste
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 large bunch kale, stemmed and chopped
  • 3 large rainbow chard leaves, stemmed and chopped
  • 1 cup sugar snap peas, finely sliced
  • 1/4 cup chopped fresh cilantro
  • 1 tsp sesame seeds


1. Boil large pot of water over high heat, then reduce to medium and add soba noodles to pot and stir gently so they don’t stick.  Cook noodles 6-8 minutes.  Drain and run cold water to cool.  Transfer to bowl and toss with sesame oil to prevent sticking.

2.  Heat coconut oil in pan over medium heat for 1 minute.  Add ginger, salt, mustard seeds, and cumin seeds.  Stir fry spices until mustard seeds are popping and toasted, about 2 minutes.

3.  Add the greens and toss until coated in ginger and spices.  Cook until greens are tender, 3-4 minutes.

4. Pour greens over soba noodles, and garnish with snap peas, cilantro and sesame seeds.  Serve immediately.