Longevity expert Dan Buettner shares an Okinawan three-minute somen nooodles recipe, made with longevity-supporting ingredients.
A Mediterranean-inspired fish dish?Chickpea stew?
In this specific Blue Zone, somen noodles are particularly popular.
Somen are thin, white wheat noodles that people eat with dipping sauce in other parts of Japan.
In Okinawa, it is more common to stir-fry them or add them to soup, Buettner says.
Even though you dont need much to make this dish, every single ingredient included is linked to longevity.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
The standout, according to Buettner?
Okoinwans eat about eight times more tofu than Americans do.
I doubt it, he says.
This is especially significant considering thatcardiovascular diseaseis the number one cause of death in the U.S. And you might start with this Okinawa three-minute somen noodles recipe.
The tofu is sauteed with sesame oil for three to four minutes per side.
This allows the tofu to really absorb the nutty, earthy, and umami-rich flavor of the sesame oil.
Then, cook the somen noodles for two to three minutes.
It can also be super delicious and comforting.
Get the full recipe below, excerpted from Buettners book.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
somen noodles2 Tbsp sesame oil, divided8 oz.
Cook the noodles according to package instructions, for two to three minutes.
Drain and mix the noodles with one tablespoon of the sesame oil so they dont stick together.
Add the chives and somen noodles to the pan and mix well.
Season to taste with a splash or two of soy sauce.
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