Bridget Batson’s Weekly Running Recipe- Week 3

Buckwheat Soba Noodles with Ginger, Scallions, Asparagus and Napa Cabbage

This recipe is great because it can be customized however you like. Serve hot or with any meat, fish or vegetable you are in the mood for.

You will need:

8 oz buckwheat soba noodles, cooked
½ cup scallions, thinly sliced
1 cup zucchini, grated
1 cup carrot, grated
1 cup napa cabbage, thinly sliced
1 cup asparagus, shaved
2 T cilantro, chopped
½ T brown sugar
3 T lemon juice
¼ cup soy sauce
1 T sesame oil or olive oil
2 T sesame seeds, toasted

Combine all ingredients in a bowl, season with salt and pepper. Let stand for 10 minutes to soften the vegetables and serve.

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