I recently had a bad noodle experience. It was a bummer. But in the spirit of “getting back on the horse,” I decided I had to immediately wipe the quinoa-wheat pasta fiasco from my mind. And since it’s still stiflingly hot where I live, I decided the time was right for a cold noodle dish, with a refreshing green smoothie on the side.
Soba noodles are typically made with buckwheat, but beware: most are actually made with a blend of buckwheat and regular wheat. You can find buckwheat-only versions, but make sure you check the package carefully. I like them with peanut sauce, a splash of sesame oil, some chopped green onion tops, shredded carrot, some toasted sesame seeds and a squirt of Sriracha (which contains garlic, so be mindful if you have trouble tolerating it.)
- 1 package of buckwheat soba noodles (be extra-careful that they do NOT contain wheat)
- 1 carrot, shredded
- 1 handful of green onion tops, diced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1/2 or so cup peanut sauce of your choice, homemade (just skip the garlic!) or store-bought, to taste
- 1. Bring pot of water to a boil and add noodles. Boil for as long as package indicates (usually about 5 minutes).
- 2. Strain the noodles in a colander and run cold water over them until they’re fresh and cool. Shake off the excess water and stick ’em in a medium-sized bowl.
- 3. Add sesame oil and toss with tongs. Add peanut sauce and toss.
- 4. Serve topped with the sesame seeds, shredded carrot and green onion tops, alongside your favorite green smoothie (optional).
- Simple, huh?
What’s your soba situation? Let me know in the comments below.