Soba Noodle Chow Mein

We love Chinese food, but we rarely eat it because of the high amount of sodium and fat. We also don't indulge in pasta or noodles too much because it is so heavy, but these buckwheat noodles are light and super healthy! If you are ever craving carbs along with something sweet, salty, and spicy, this is your dish! Not to mention that it only takes about 30 minutes to prepare...

Soba Noodle Chow Mein

Serves 2

4 oz. of Soba noodles, cooked

8 large shrimp, peeled and devained

1/4 cup carrots, roughly chopped

1/2 cup mushrooms, sliced

1/2 cup of snap peas

2 tbs. chopped green onion

2 tbs. mint, chopped

2 tbs. basil, chopped

2 tbs. cilantro, chopped

2 tbs. garlic, chopped

2 tbs. sesame oil

1 tbs. low sodium soy sauce

1 tbs. chili sauce or sambal (sriracha okay)

2 tbs. white wine

1 lime, juiced

Zest of one lime

Salt and Pepper to taste

NOTE: Soba noodles cook quickly! Keep them on the al dente side, as they will continue to cook once you strain. To stop the cooking, shock noodles with cold water immediately after removing from hot water.

1. Bring pot of water to a boil seasoned with a pinch of salt. Add noodles and cook for 5-6 minutes or until al dente. Remove from pot and immediately rinse with cold water to stop cooking.

2. Saute mushrooms and snap peas with 1 tablespoon of garlic and 1 tablespoon of sesame oil on medium heat in large saucepan. Allow veggies to lightly brown by keeping the stirring to a minimum and cooking for 4-6 minutes. Season with salt and pepper to taste, then remove from pan and set aside.

3. Season shrimp with salt, pepper, and 1 teaspoon of lime zest, then cook shrimp on medium heat. Allow 2-3 minutes on each side, then remove from pan to join mushrooms.

4. Add remaining garlic and sesame oil in sauce pot, along with soy sauce, lime juice, remaining lime zest, white wine, and chili sauce. Bring to small boil and add noodles. Coat noodles in sauce, then add shrimp, mushrooms, snap peas, carrots, and green onions. Stir to combine the sauce with all of the ingredients and to reheat. Add chopped herbs to finish.


Miss Lyss' Homemade Hummus

Make this dip on a Sunday afternoon and prepare to have this great snack ready for the week. Not only can you use this as a dip with veggies like cucumbers and carrots, but you can use this on other dishes like my Quinoa Falafel Burger! Hummus is an incredible healthy option for snacking, as chickpeas contain healthy fiber and protein that we need in our everyday diets. Want to shake things up a little?  Spice up your hummus with roasted garlic, red peppers, beets, edamame, olives, fresh herbs, or pretty much anything you have in mind so it is never bland or boring! This recipes is super easy, super quick, and super deelish!

Miss Lyss' Homemade Hummus

1 can of chickpeas, drained and heavily rinsed

3 tbs. tahini paste (I use the brand Joyva)

2 cloves of garlic

1 tsp. ground cumin

Pinch of cayenne pepper

1 tbs. high quality extra virgin olive oil

Juice of half a lemon, plus 1 tbs. lemon zest

Pink Himalayan sea salt and cracked black pepper to taste

Sliced vegetables for dipping


Drain then rinse your chickpeas several times in a colander. Even if you buy canned/cooked chickpeas, there is still the possibility of finding some rocks or stones that were missed when being canned, so take your time to look through the beans. The same will go for using dried chickpeas! For a smoother hummus: remove the shell from each bean. This is not something you have to do and does take more time, but if you are looking for that velvety texture you will want to separate the shell from each bean.

In a blender or food processor, combine chickpeas and garlic and begin smoothing. Once you are 3/4 of the way to the smooth texture you desire, add in your tahini, lemon juice, cumin, cayenne, and salt and pepper. Continue to mix until smooth, tasting along the way to make sure you added the right amount of salt and pepper. To thin out your hummus, add in 1/2 tsp. of water and 1 tsp. of tahini. Your tahini to chickpea ratio should not be too far off from each other, as tahini will add that toasted sesame flavor and assist with the creamy texture.

Plate your hummus, making a well in the center. Pour your olive oil into that well and garnish with vegetables for dipping. I suggest using a high quality olive oil that is for bread dipping rather than your everyday cooking olive oil so you can really enjoy the floral and sweet flavor with this dish. Enjoy friends!