Pacific Rim Soba Noodles

I was so inspired by Dr. Caldwell Esselstyn and Ann Esselstyn’s presentation at Aspen Valley Hospital a few weeks ago that I went out and bought “The Prevent and Reverse Heart Disease Cookbook.”  This cookbook is fantastic.  If you saw Dr. Esslestyn’s talk, or if you are familiar with his research on reversing heart disease, you know that Ann’s recipes are plant based with no oil.

I made this dish last week after a long day of being on my feet. It  came together in about 15 minutes!  It was also delicious.  I used brown rice noodles instead of the soba noodles because that is what I had in the cupboard.  I also garnished the dish with some freshly chopped cilantro, and a few roasted peanuts for a bit of crunch.  Try it and let me know what you think.

Pacific Rim Soba Noodles


  • 4  cups collard greens, stems removed, leaves cut into long thin ½ inch strips
  • 16 ounces soba or buckwheat noodles cooked as directed
  • 1   red bell pepper
  • 2-3 green onions chopped
  • 1/3 cup grated carrots
  • 1 tablespoon peeled minced fresh ginger
  • 6 tablespoons tamari
  • 1/4 cup maple syrup
  • 3 tablespoons rice wine vinegar


Bring an inch or two of water to a boil in a sauce pain and cook collard strips until dark and softened.  Drain and set aside.

In a large bowl, combine the noodles, carrots and peppers and green onions.

In a small  bowl, combine the ginger, tamari, maple syrup and rice wine vinegar.  Stir until uniformly mixed, and then pour over noodle mixture.

To serve, place a handful of collards in the base of each bowl and then add noodle mixture. Toss and eat.


The Prevent and Reverse Heart Disease Cookbook

By Ann Crile Esslestyn and Jane Esselstyn