Soba are Japanese buckwheat noodles that are delicious in a sauce made with Japanese condiments. I mix in a variety of salad veggies, and sprinkle with peanuts for a balanced vegan meal. I didn’t have any edamame on hand for the pictures, but they would make an excellent protein addition.
Soba noodles can be either made completely of buckwheat (therefore gluten free) or a combination of wheat, buckwheat and yam powder, like the package here. The vermicelli noodles are bound in mini packets by paper strips, making them easy to measure for a meal.
Ingredients: Serves 3 as a main meal
2 mini packets soba noodles
Vegetables: I used a rainbow of veggies that I had in my fridge, so feel free to improvise.
2 stalks broccoli
2 large radishes
1 persian cucumber
1 large carrot
1/2 red bell pepper
4 scallions, green parts only
1/2 cup cilantro leaves
1 cup shredded red cabbage
1 cup frozen shelled edamame
1 tsp mirin
1 tsp rice vinegar
1 Tb soy sauce
1 Tb sesame oil
1 tsp honey
1/2 tsp Sriracha (add more if you like more heat)
1/2 tsp finely grated ginger
1 tsp miso
1 Tb sesame seeds
salt to taste
2 Tb Nori Kome Furakaki
1 cup roasted salted peanuts
Bring 3 quarts of water to boil, then add soba noodles. Lower heat to medium and cook according to package directions. My package only had directions in Japanese, which unfortunately I don’t read, so I found out 7 minutes made a noodle that was 2 minutes soft this side of al dente. Drain the noodles in the salad spinner basket and run for a minute under cold water. Fill the bowl of a salad spinner with ice water, then dunk the basket in the ice water and move the noodles around with your hands to eliminate the excess starch. Let them sit until they are cool, then remove the basket from the ice water and let it drain.
While water is heating and noodles are cooking, separate broccoli tops into tiny florets. Bring 2 cups of water in medium saucepan of water to a boil. Add shelled edamame and bring back to a boil and cook for 3 minutes. Place broccoli florets in a steamer basket above the boiling water. Cover and cook for 2 minutes and broccoli is bright green.
While it is cooking, fill a large bowl with an ice bath. Remove the steamer basket full of florets basket and empty into the ice bath. Drain the edamame and put in the ice bath along with the florets. Leave them there while you prepare the other ingredients.
Peel the carrots and cut off the ends. Use a knife to peel the tough skin from the broccoli stalks. I used a box grater to grate them and the radishes.
Finely chop the green parts of the scallions, julienne the red pepper and cucumber, and separate the cilantro leaves. Thinly slice the cabbage with a large knife or mandoline.
Combine sauce liquids, ginger, miso, and sesame seeds, then mix the noodles until they are well coated. Add the Furakaki and prepared vegetables, tossing well. Add salt to taste
Just before serving, mix in the peanuts.