Wednesday, September 24, 2008

Feeding 2 Triathletes in Training

So since the Cotters house gained an additional triathlete (Cameron Brown), James' training has definitely intensified and the volume has increased as well. What does that mean to me? It means appetites are CRAZY high too! These 2 men eat the same as about 5 teenage boys and yet they have little body fat! Our pantry is stocked full of bagels and bars and our fridge full of coke (not my doing!!). I usually make dinners that serve 3 because James eats 2 servings and I eat one or less. Now I make sure to prepare meals that serve at least 7-8 and there are never leftovers. I wonder what it will be like when we really do have kids. Don't even want to think of that now! haha! Anyway, this recipe was quick, healthy, and easy to make in bulk. Both were fans of it and said it was "blog worthy. "

Pork and Shrimp Sesame Soba Noodle

Prep: 10 min Cook: 6-8 min
serves 6-8 or 2-3 hungry triathletes!

Nutrition Facts- the soba noodle is full of a potent antioxidant called rutin which has been shown to improve circulation and prevent LDL cholesterol from clogging blood vessels. Got a tummy that can't tolerate wheat? Soba noodles made with naturally gluten-free buckwheat flour will go down without any problems.

2 packages soba noodles
2 c frozen shelled edamame
2-3 c shredded carrots (such as Ready Pac)
2 c thinly sliced scallion
1-2 cups mushrooms and water chestnuts
1 large orange
3 Tbsp white miso
4 Tbsp sesame oil
3-4 Tbsp low-sodium soy sauce or Ponzu sauce
1-2 tsp crushed red-pepper flakes
1 tsp salt
1-2 tsp minced garlic or garlic powder
6 oz. cooked and chopped lean pork medallions
3-4 oz. cooked and thawed shrimp

1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6-8 minutes, last couple minutes add in cooked shrimp and pork.

2. Empty into a colander to drain and then back in saucepan. Stir in remaining veggies and scallions, and garlic; toss gently and let it heat back up on low.

3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture. Serve hot or cold.

Ingredient Facts- White Miso
Made from fermented soybeans, salty, protein-rich miso paste packs vitamins B6, B12, and K, plus calcium, iron, and zinc. Misos vary in flavor and texture depending on which grains are added to the mix: barley, rice, or wheat. White miso, which is actually yellow in color, is milder and sweeter than red varieties.

Hope you all like it. Let me know if you try it.



MarkyV said...

can i come over for dinner?

MarkyV said...


JC said...

Switched to Wholefood's 360 cola, all the sugary cola goodness without the HFCS.

Caffeine + cane sugar = awsome!

James and Lindsay Cotter said...

I'm starting to charge $10 a plate, unlimited food of course. Just kidding! Your welcome anytime. Boulder is kind of a long drive though. :)

Maggs said...

Thanks for this recipe. I love Soba noodles. This looks like something I can make and eat cold later too.

BreeWee said...

Yeah, I LOVE the soba noodles too. Lins, way to feed the men! When Jim wants food to fuel him for a full day we make this massive mac n' cheese dish, it is soooo good, nothing like a box recipe. You can easily feed them on that!