The end of a holiday week can be exhausting! After all the visiting, eating and maybe even shopping draws to an end (or at least until the next holiday), you and the family are probably exhausted — and full! Soba noodle stir-fry for Sunday dinner is a quick meal that’s a lighter change of pace from Thanksgiving food, and starts you off right for the week ahead!
After all the heavy-duty food and desserts over a holiday weekend, you’re probably ready for something lighter for dinner. Soba noodle stir-fry is delicious and includes tons of vegetables. This is a fun and tasty dish to serve at the end of a fun-filled holiday week.
A Sunday spruce-up!
Even though you’ve spent the last several days with family over the holiday weekend, this is a great time to get some outdoor yard work done before the weather really starts to turn. Besides, after eating lots and lots of delicious food over Thanksgiving, you could probably use some exercise outdoors.
If you hang holiday lights, involve the whole family in helping out. From creative director to assisting in holding the strings of lights as they’re hung, there’s something everyone can do.
Rake up all the fallen leaves in the yard. This is a great time to enlist the family in getting the fallen leaves up before the snowy season (or just to tidy up)! Don’t forget to have a little fun jumping in a pile once or twice! This is also great exercise — raking leaves can burn 290 calories an hour! If you get through your yard quickly, offer to help an elderly neighbor with his yard, too.
Get twiggy with it! Don’t forget to trim and prune the bushes and trees that are now dormant. It will help get them ready for the spring season. Leave the pruning and trimming to the adults, and enlist the help of kids to gather up the trimmings.
Soba noodle stir-fry
- 8 ounces uncooked soba noodles (or packaged as Japanese buckwheat pasta)
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced fresh shiitake mushrooms
- 1 medium red bell pepper, cut into thin strips
- 1/4 teaspoon crushed red pepper
- 1 clove garlic, minced
- 2 cups shredded Napa cabbage
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
- 2 green onions, thinly sliced
- Cook the noodles according to the package directions, drain and set aside.
- Use a large non-stick skillet or wok to heat the oil over medium heat. Add the mushrooms, bell pepper, red pepper and garlic. Cook for about three minutes, or until the mushrooms are tender.
- Add the cabbage and cover the pan. Cook for about two minutes or until the cabbage is wilted.
- In a small bowl, combine the vegetable broth, tamari or soy sauce, rice wine and cornstarch. Stir the sauce into the vegetable mixture and cook for about two minutes or until the sauce bubbles.
- Add the tofu and noodles to the mixture. Gently toss everything together until it’s all heated through. Garnish with the green onions and serve immediately.
After a fun and filling holiday, it’s nice to have a lighter Sunday dinner. It’s a great way to get you ready for the week ahead!