Buckwheat Soba Noodles ( for those high carb days)

Quantity: For two serving bowls or two person

Ingredients:
6 shiitake mushrooms, cleaned, washed & chopped fine
2 Bok Choy, washed & chopped fine
5 small green chillies, washed & split
1 tablespoon gingeroot, minced
3 Scallions chopped fine
**(optional)1/2 cup sugar snap peas, sliced

1 tablespoon toasted Sesame oil or Olive oil

**I skipped these ingredients for the seasoning used in the original recipe, such as:
**(optional) 2 teaspoon Low Sodium Soy sauce
**(optional) 2 teaspoon soup base "Assi" Soba Sauce (you could just drizzle this over your buckwheat noodle for flavor & add the sauted vegetables like mentioned below)
** (optional)2 teaspoon Red Chilli-Garlic Hot paste


1 bunch Japanese Buckwheat "Soba" noodles
For Garnish: 2 teaspoons roasted sesame seeds

Method:

1. Place the Soba noodles in a pan filled with 3 cups of water & boil for 6 minutes. When done drain & keep aside.

2. Take a pan & heat oil on high flame.

3. Add green chillies, scallion, minced ginger, stir-fry for a minute.

4 Reduce the flame to medium. Add Bok Choy, Sugar snap peas & stir-fry for another minute & now add the Shiitake Mushrooms, cover for a minute.

5. Now open the cover & stir the sauted vegetables on high flame.

6.** (optional) Add Red Chilli Paste Soy sauce and/OR the soup base "Assi" Soba Sauce. Stir for 2 minutes on medium flame.

7. Add the Buckwheat Soba Noodles. Mix. Garnish with Roasted Sesame seeds. Enjoy a medium bowl of this Super food !

Grilled Chicken in Lettuce Wrap with Spicy Peanut Sauce

Ingredients:
1. 3 skinless, Chicken Breast, cleaned
(Add some lime juice and salt and let it sit for 15 mins.
Now wash it thoroughly with water and pat dry.
2. 1 teaspoon Black Pepper powder
3. 1 teaspoon Cayenne Pepper or 1 teaspoon red chili powder
4. 1 teaspoon Salt
5. 1 spoon of Grill Seasoning

Mix the above ingredients and keep it cover in the fridge for an hr. Coat the grill with Pam Spray. Heat the Grill on high heat. Place the Chicken breasts onto the grill. Grill for 6 minutes on each side till well done. Let stand & allow it cool after 10 mins, slice the cooked chicken breasts into bite size cubes.

Filling for the Lettuce wrap:

1. 1 cup fresh bean sprout
2. 1/2 cup shredded carrots
3. 1 teaspoon sesame seeds
4. 1/2 cup chopped scallion
5. 1 tablespoon Fresh Lime Juice
6. Few sprigs of chopped Mint leaves (optional)
Combine 1 to 5. **Season with Salt to taste (optional)**

Spicy Peanut Sauce:

1. 1/4 cup chunky peanut butter, soften in microwave if it has been refrigerated.
2. 1 tablespoon Soy Sauce
3. 1 teaspoon Sambal Olek (Spicy Thai Chili Sauce)
Whisk all the ingredients together.

Place large lettuce leaves on the serving plate. Pile chicken and veggie fillings onto the Lettuce wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. Enjoy it as snack or for lunch.