Yes, I’m back.  I’m so excited to be posting photos and recipes again.

This is a recipe that was originally posted as part of a challenge on my diet and fitness forum – I adapted it somewhat and I think it’s pretty darned good.

1 pkg (6-7 oz) soba noodles (these are Japanese buckwheat noodles, but you can sub some kind of angel hair pasta if you need to)

1/4 cup soy sauce (you can use a low sodium variety and cut it back to 1/8 cup if you want)
1 cup water
1/4 cup rice wine vinegar
1-2 cloves garlic, minced
1/4 cup minced green onions
1-2 tbsp grated ginger
1/4 cup shredded and chopped daikon radish

1 large can albacore tuna
1/4 cup shaved daikon radish
1 8oz package mushrooms (sliced)
1/4 cup minced green onion tops

In a small sauce pan combine the soy sauce through the shredded daikon and bring to a simmer. Cook for 15-20 mins until reduced by about 1/3.

About 10 mins before the soy mixture is ready, bring a bit pot of water to boil. Add the soba noodles and cook for EXACTLY 4 mins. Drain and rinse with cold water and return to the pot.

Add the reduced soy sauce mix, the tuna, the remaining radish, and the mushrooms to the noodles in the pot and toss to coat thoroughly.

Divide into 4-5 servings and then sprinkle the top with the remaining green onion tops for crunch and flavor.

(I think I might add some shredded carrot over the whole, just to add color and crunch .. but other than that, it was pretty good.)

Here’s the nutritional info based on 4 servings:
Cals: 292, Fat: 2g, Cholesterol: 38mg, Sodium: 1255mg, Carb: 38g, Fiber: 1.5g, Protein, 31.5g.