Sunday, March 23, 2014

Soy Sauce-Green Onions-Vinegar Soba Buckwheat Noodles 凉拌荞麦面

I have used Soba (buckwheat) noodles for quite some time, more often in soups or sometimes simply dressed with ground sesame plus some kind of nut butter e.g. peanut butter or even almond butter.

With the nutty flavors inherent in buckwheat, soba noodles can also be prepared as a main dish without much dressing like this Soba Noodles and Mushrooms with Ginger-Green Onions.

Soba (buckwheat) noodles might be an old-timer in my kitchen but Cha Soba (soba noodles typically made of buckwheat flour, wheat flour and green tea - most often green tea powder) is a new addition. The hint of green tea flavor in nutty buckwheat is definitely an interesting surprise.

This Soy and Green Onion Cha Soba can be put together very quickly and if you like, pair it with a side dish e.g. Chicken Teriyaki, Grilled Yellowtail Collar (Hamachi Kama).

Soyand Green Onion Cha Soba 凉拌荞麦面
(inspired and adapted from Lena's Her Frozen Wings Soy and Ginger Soba Noodles)

Mix 3tbsp low-sodium organic light soy sauce, 1-2 tbsp apple cider vinegar, 1/2 tsp toasted sesame oil, 1 tbsp water in a bowl, then prepare 1-2 green onions, finely chopped/minced and add 3/4 of the green onions into the dressing. Also add 1/2 tsp of toasted sesame seeds into the dressing. Immerse everything for 1-2mins. Add in cooked Cha Soba noodles into the dressing and gently toss the noodles into the dressing. Garnish with remaining green onions, 1-2 more tsp of toasted sesame seeds, and sprinkles of toasted Nori seaweed,

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