Soba Noodles with Cabbage, Kalamata Olives, and Avocado (serves 4)
Ingredients: 8 oz soba noodles, 1 avocado, 7 oz cabbage, 1 shallot, 10 kalamata, olives, 1 lime, 1/2 minced ginger, 1 1/2 oz sesame oil, 1 oz tamari, 1/2 tsp chili peppers, 1 tbsp cooking oil
Bring a medium pot of lightly salted water to a boil.
Thinly slice the cabbage. Remove the pits and thinly slice the olives. Half and pit the avocado. Scoop out the flesh with a spoon and thinly slice it. Half, peel, and thinly slice the shallots. Quarter the lime.
When the water comes to a boil, add the soba noodles and cook them for 6 minutes. Strain the noodles when done.
Meanwhile, in a large pan, add the 1 tbsp of cooking oil over medium high heat and add the shallots and cook for 2 minutes. Stir often.
Add the cabbage and cook for 2 minutes. Continue to stir.
Add the olives and stir for 1 minute. Then season with a little salt and remove it from the pan.
Add the sesame oil, ginger, chili peppers, tamari, and the juice of the full lime and buzz until the ginger has been liquified.
Add the soba noodles to the pan with the cabbage and mix in the liquid from the blender. Stir well and serve with avocado on the side.