Longevity Noodles

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Noodles may put the “long” into “longevity”, but most of the longevity here comes from the ergothioneine in the mushrooms! The rest of the ingredients are great too though, including the noodles themselves—soba noodles are made from buckwheat, which is not a wheat, nor even a grass (it’s a flowering plant), and does not contain gluten*, but does count as one of your daily portions of grains!

*unless mixed with wheat flour—which it shouldn’t be, but check labels, because companies sometimes cut it with wheat flour, which is cheaper, to increase their profit margin

You will need

  • 1 cup (about 9 oz; usually 1 packet) soba noodles
  • 6 medium portobello mushrooms, sliced
  • 3 kale leaves, de-stemmed and chopped
  • 1 shallot, chopped, or ¼ cup chopped onion of any kind
  • 1 carrot, diced small
  • 1 cup peas
  • ½ bulb garlic, minced
  • 2 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp black pepper, coarse ground
  • 1 tsp red chili flakes
  • ½ tsp MSG or 1 tbsp low-sodium soy sauce
  • Avocado oil, for frying (alternatively: extra virgin olive oil or cold-pressed coconut oil are both perfectly good substitutions)

Method

(we suggest you read everything at least once before doing anything)

1) Cook the soba noodles per the packet instructions, rinse, and set aside

2) Heat a little oil in a skillet, add the shallot, and cook for about 2 minutes.

3) Add the carrot and peas and cook for 3 more minutes.

4) Add the mushrooms, kale, garlic, ginger, peppers, and vinegar, and cook for 1 more minute, stirring well.

5) Add the noodles, as well as the MSG or low-sodium soy sauce, and cook for yet 1 more minute.

6) Serve!

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

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