Soba Noodles with Butternut Squash & Bok Choy


When most people go on vacation they camp out and grill hot dogs and hamburgers or dine at restaurants.  Things aren’t that easy for vegetarians and I learned this when Jim and I recently spent the weekend in Maine (3 year anniversary celebration, thank you very much!).  The eateries were by no means meat-free so our only option was to haul pots, pans and grocery bags full of food to the campground.  I came up with this Asian style dish by sauteing colorful veggies and creating my own sesame seed sauce.

1 box organic Soba noodles, cooked

1 head of bok choy, green parts only

4 cups butternut squash, cubed

1/2 cup green onions, sliced

1/2 cup hulled, raw sesame seeds

1/2 cup rice vinegar

4 tbsp olive oil

2 gloves garlic, minced

1/2 tsp sea salt

  • Bring a saucepan of water to a boil and add butternut squash.  Let boil for about  6 minutes
  • In a frying pan over medium heat, cook 3 tbsp oil for one minute.  Add butternut squash and bok choy to pan and saute for 7  minutes or until bok choy is completely wilted and squash is soft
  • Add garlic and cook for an additional minute
  • When cooked, toss butternut squash mix, Soba noodles, green onions and salt in a large bowl
  • In another frying pan on medium heat, cook 1 tbsp olive oil for one minute.  Slowly pour in rice vinegar and then the sesame seeds and cook, constantly stirring, for 2 or 3 minutes or when liquid starts to evaporate and seeds start to turn golden brown

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