Thursday, August 07, 2008

Buckwheat Noodles in Bolognese Sauce - Soba Bolognese, anyone?

One of my backlogged cooking posts. It will be some time before I start cooking again in my kitchen. I definitely miss cooking!

Yes. I have done something similar before. I need to put that upfront. However, I found that when I used soba (buckwheat noodles) - the results in taste, and texture are somewhat different. Soba (buckwheat) noodles tend to have a more nutty flavor compared to the normal pasta; and when you are eating the screwy-type pasta (such as fusili), you don't get to slurp and swoop as nosily as long noodles. That's a difference too!

Buckwheat Noodles Bolognese/Soba Bolognese
Ingredients: Ground beef; half a onion- sliced and chopped finely; assorted mushrooms; can of diced tomatoes; buckwheat noodles, cooked according to instructions

Directions:
1. In lightly oiled pan, add in onions to saute and when slightly soften (half way to "translucence"), add in tomatoes, then ground beef and mushrooms. Will take about 3-5mins for things to "soften" a little (to be cooked)
2. Salt and black pepper to taste
3. Add some water/stock, allow it to simmer on low heat
4. Before serving, add in cooked noodles in the pan and mix well; or top meat sauce onto the noodles

Woops! Is that Japanese noodles with Western Meat Sauce and Chinese Vegetables ? I hope Presto Pasta Nights can allow my creation as I'm serving this (if you want to say "weird" combination) at Greedy Gourmet .

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