Korean Spicy Soba Noodles…it’s how I rewarded myself and awakened my fleeting appetite this week. But before talking about this simple and satisfying dish, I want to share about my orientation week for the dietetic internship which officially begins next week!
There are 9 of us interns, and I can tell we are going to get real close by the time this is all over. Amazing ladies! We are also blessed to have an internship director, Professor Christy Youens, who exudes compassion, emits a contagious energy, and possesses incredible knowledge. We are her very first group, and we will make sure she remembers us as her best group ;).
While we will be at our respective rotation sites Tuesday-Friday, on Mondays we will meet at school for the Advanced Medical Nutrition Therapy course where we will read research papers, learn evidence-based guidelines for common diseases, and present to the class on various topics and case studies. Every other Monday, we will meet for the Advanced Community Nutrition course. We are so fortunate to be partnering up with the National Center for Farmworker Health to help a predominately Hispanic/Latino community become healthier by increasing access to healthy foods and beverages. That’s all I can tell you at this point as we don’t have all the details yet. However, I do know that we’re ditching the textbooks and learning hands-on!
As for the specific rotation sites, we got our schedules that outline our lives for the next 10 months. A piece of paper never felt so heavy in my hands.
The sites are divided into 3 different categories: clinical, community, and business/management. This is generally the case with all dietetic internships, I believe. Looks like I’ll be starting with the clinical rotations (4 different hospitals) which will last through the first week of December.
During the week, we toured the various rotation sites (including a new facility which specializes in eating disorders! Super pumped about this one as I have gone through and overcome my struggles with anorexia/bingeing); briefly reviewed important topics such as kidney disease, nutrition support for critically ill patients, nutrition assessment; received CPR training; and ate ice cream (the highlight ;)).
I’m left feeling a bit overwhelmed, nervous, and scared that I may appear incompetent in front of my preceptors, all the while feeling excited. Summer was nice and relaxing, but I’m ready to put myself out there and just go full force. We shall check back after 3 months…that’s how much time I’m giving myself before I start feeling burnt out. And if you don’t hear from me for a while, that probably means I’m barely staying afloat. No worries… I shall return. Anyway, I look forward to chronicling my journey with you all. If you are considering becoming a Registered Dietitian or about to apply for a dietetic internship, hopefully you’ll find my recaps resourceful. If you are currently an intern, I would love to connect! I’m sure we could relate on so many levels ;).
Ok, now onto Spicy Soba Noodles. Even though it’s almost September, the Texas heat could care less. I melt in my car to and from school – my commute has gotten worse with ever-increasing traffic..1 hr 30 minutes each way. People! I know Austin is the most amazing place on earth but stop moving here!! Please? 🙂 Koreans like to eat boiling hot soups and spicy foods as they swear by its power to cool the body off from the brutal heat. Seems counterintuitive but somehow all the sweating and panting does just that.
It is super simple to make! Just slice all the veggies thinly (I was a bit lazy and it shows..the carrots are so fat! You want them skinnier), boil some eggs and noodles, make the sauce, and there you have it!
As you can see, it’s pretty darn spicy…just the way it should be. But not so much that it will have you drinking milk for the rest of the day. The addition of Sprite may seem a bit strange but I think it’s crucial as it adds another layer of flavor. Trust me, you’ll like it ;).
- 4 Tbs Korean red pepper paste (gochujang)
- 3 Tbs rice vinegar
- 3 Tbs low-sodium soy sauce
- 3 Tbs brown sugar
- 1 Tbs honey (or corn syrup)
- 1 Tbs sesame oil
- 3 Tbs Sprite
- 1 Tbs minced garlic
- sesame seed for topping
- 2 bundles of soba or buckwheat noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- Chopped romaine lettuce
- 2 hardboiled eggs
- The night before, In a bowl, combine all the ingredients for the sauce. Stir until brown sugar is dissolved.
- Prepare the veggies. Boil eggs. Set aside.
- Boil water and cook noodles according to package directions, about 5-6 minutes. Stir often to prevent sticking. Drain and rinse thoroughly in cold water.