Mediterranean Style Soba

I did some grocery shopping yesterday, and utilized whatever I bought to make this pasta dish for lunch today, using some of the soba I had left. This mediterranean style soba was quite delicious, and did not require any salt at all. The soba was flavoured by the bitterness of arugula, and the pickled green and kalamata olives, as well as the marinated artichoke hearts. I also threw in some lima beans and added some crumbled feta, which is one of my favourite cheeses.

I’d probably make this again the next time I’m craving for pasta. It’s healthy and was under 300 calories. I’ve been consistently keeping track of my calories to ensure that I don’t overeat. In the past month, I’ve lost about 7 pounds, which isn’t a lot, but it’s getting somewhere. I’ve also been doing cardio everyday and doing the bikini body guide workout. I’ve even got Kevin to do it with me. It’s actually a lot less boring when you have someone to workout with, although he’s kind of been drifting with his diet. Anyway, I’ll get to the recipe now!


50 g soba
small handful of arugula
1 Tbsp of 100% avocado oil (or olive oil)
mixed olives (green olives + kalamata olives), cut in halves
2 pieces of marinated artichoke hearts, cut into small pieces
lima beans, cooked
feta cheese, crumbled
pinch of dried/fresh oregano
black peppercorn, freshly ground
wedge of lemon

Start off by filling a pot with some water over high heat, until it reaches a boil. While you are waiting for the water to boil, have all your ingredients ready and prepared and instructed above. Get a skillet and have it over medium high heat. Once the pan is hot, add in the avocado oil, and along with the olives, artichoke hearts, lima beans, and oregano, and cook for about a minute or so until it becomes fragrant.

Your soba noodles should have been cooked in the boiling water by now for about 4 minutes and drained well. At this time, you will add the soba to your pan along with half of the arugula, and mix well. Turn off the heat, and in the rest of the arugula (so that not all of your arugula is too wilted), black peppercorn, lemon juice, and feta. Plate the soba and top it with some more crumbled feta and serve. If you wish, you may even add a crispy fried or poached egg!


4 thoughts on “Mediterranean Style Soba

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