Tonight I blew the dust off of my old Shania Twain dvd video collection. It was a gift. I was young. No judging. The reason I got it out is that I have to re-learn “I Feel Like a Woman” for my dear friend Ashlee’s karaoke birthday party this Friday night. And I’m talking dance moves and all. She even asked me, “Do you have the right boots for this? Because you know you’ll need them.” Ay yi yi. Lucky for her, she’s worn an ankle cast for the better part of this year, so I have no choice really.
Actually, I really love her so I’m looking forward to this hoedown. And I love Ashlee too.
Soba Noodles Tossed with Baby Bok Choy and Red Bell Peppers:
What it took for 2:
* 4 oz soba noodles
* 1 red bell pepper, sliced
* 2 heads baby bok choy, ends trimmed, leaves separated and rinsed
* 2 cups baby spinach
* 2 garlic cloves, minced
* 1 inch chunk fresh ginger, minced
* light sprinkle of crushed red pepper
* 2 Tbs. extra virgin olive oil
* 1 Tbs. toasted sesame oil
* 1 Tbs. mirin
* toasted sesame seeds, for garnish
* 2 Tbs. cilantro, for garnish
* juice from half a lemon
* 1 sheet of nori paper, cut into thin strips
* salt and pepper, to taste
Bring some water to a boil in a medium saucepan. Cook the soba noodles until al dente, about 5 minutes. They cook fast, so keep an eye on them. Drain and set aside.
In a medium skillet heat the olive oil and sesame oil over medium high. Add the garlic, ginger and crushed red pepper and let bloom for about a minute. Add the red bell pepper and saute for about 3 minutes. Add the baby bok choy, along with the mirin and saute to wilt, an additional 3 or 4 minutes. Lastly add the spinach and let wilt, about 1 minute. Add the soba noodles to the skillet and toss to combine. Season with salt and pepper. To serve, top with cilantro, nori strips and a squeeze of lemon. Remind yourself that you do in fact, feel like a woman.