Some days you have all the time to linger over a meal and serve it piping hot, right off the stove. And for the other not so leisurely ones, you have soba noodles!
Traditionally served cold, these are so easy to put together and perfect pick me up for dinner on a sultry summer evening. Though today these noodles are popular in Japan, I read that they actually originated in China. Let me know if you have heard anything different. It always interests me to find a little bit more about the food we eat. What about you?
Coming back to the recipe, I have also shared a detailed recipe for the peanut sauce that adds the extra zing to this dish. One thing to keep in mind is to not overcook the noodles. I recommend checking intermittently to avoid this. Saving the best tip for last, team it up with a glass of sake and these are totally unbeatable. I got you at sake, didn’t I? Well! What else could one ask for when the temperatures are soaring! Try this recipe and you can thank me later.
If you want a colder version of the soba noodles, try the soba noodles salad recipe.
- Soba noodles (green or black. I prefer green but either is great)- 150gm
- Carrot (peeled and cut into thin strips)-1
- Purple cabbage (cut into thin strips)-1 cup or you could add regular cabbage or lettuce for the crunch
- Peanut butter (normal or reduced fat)-2 tablespoons
- Low sodium light soy sauce- 1 tablespoon
- Honey- 2 tablespoons
- Rice wine vinegar (not to be confused with rice wine or mirin)-1.5 tablespoons
- Sesame oil- 2 tablespoons
- Chili-garlic sauce (or Sriracha sauce)- 1 tablespoon or to taste (make sure not to add too much of it as it is quite salty and combined with soy sauce might make the dish quite high on salt
- Garlic (minced)- 1 clove
- Ginger (chopped)- 1 tablespoon
- Spring Onions (chopped fine)- ½ cup
- Toasted sesame seeds- 3 tablespoons
- Hard boiled egg (optional)-1
- Boil the soba noodles as per packet instructions, drain and place under running tap water to stop the cooking process. The noodles do not take very long (5 -7 minutes at most) to cook so check intermittently making sure not to overcook
- Mix all the ingredients for sauce (number 4 -11) in a small bowl and keep aside
- Once the noodles have cooled down add the chopped vegetables (except spring onions) and mix with the prepared sauce
- Garnish with spring onions and toasted sesame seeds and serve with a side of hard-boiled eggs. You could also add roasted peanuts for an added crunch
- This is a complete meal in itself but you could also add cooked and diced tandoori-chicken to the noodles or even pan-fried tofu (see here for an easy tofu recipe-https://onewholesomemeal.com/2017/07/08/tangy-spiced-tofu-bites/) for an added protein punch
Calories (per serving)- 120 Nutrition- Protein/Fiber/ Vitamin B-1/Magnesium/Zinc/Potassium/Iron It does wonders for your- Muscles/Gut/ Heart/Bone health/Metabolism This is “My 8pm Meal”