This is one of my top 5 favorite meals. We have these soba noodles every two weeks or so. It’s quick, easy, delicious….. and healthy too. The definition of Soba in Japanese is: Buckwheat. Buckwheat is a great way to add nutrition to your diet.
I am all about flavor and variety with our food. I love different dishes, trying new meals and keeping it exciting here at the Rhinehart house. Once I got through my picky teens… I realized there was a world of food out there just waiting to be experienced. My mom was all about different foods and flavors also and I whole-heartedly believe that I inherited my love of food and from her.
So…… here is a lovely Asian soba noodle recipe that I found in a book I purchased by Ivy Larsen. “Clean Cuisine – An 8-week anti-inflammatory nutrition program that will change the way you age, look & feel.” I changed up the recipe only a little bit because it is awesome just the way it is. Ivy is amazing at creating healthy and clean meals. I did, however add ginger and edamame to my version of these soba noodles. As I mentioned before….. Soba noodles, or buckwheat noodles are a super healthy noodle and used in many Asian dishes.
Here are few health benefits of Soba (Buckwheat) Noodles:
- High in fiber
- High quality protein
- Gluten free
- Source of B Vitamins
- Full of Minerals
If you love Asian food and love all the flavor that goes with it. I promise……you will love this soba noodle recipe and it will become a regular meal at your home….just like it is in my home.
Happy Saturday my friends!:)
|My Favorite Soba Noodles|| |
- 1 Package of 100% Buckwheat noodles
- 1 Tbsp. and 3 tsp. of sesame oil
- 3 Tbsp. of organic all-natural creamy peanut butter with no added sugar
- 3 Tbsp. of gluten free soy sauce
- 2 Tbsp. of fresh lime juice
- 3 cloves of garlic, crushed
- 1 tsp. of crushed red pepper
- ½ of a head of chopped red cabbage
- 1½ cups of julienned carrots
- 1 cup of edamame, shelled (I used frozen)
- 1 Tbsp. of ginger, chopped (I used ginger in the jar, if using fresh, grated you will need to use less)
- 3 scallions, chopped, white and green parts
- Sea salt or Real Salt brand salt...to taste
- Chop cabbage, carrots and scallions and set aside.
- In a small bowl, whisk together 3 tsp. of sesame oil, peanut butter, soy sauce, lime juice, garlic, and crushed red pepper. Set aside.
- Over medium to high heat, bring a small saucepan of water to a boil, add a pinch of salt. Once water is boiling add buckwheat noodles to the water and cook to package directions. Make sure not to over cook.
- Once noodles are done, rinse, drain and set aside.
- While the noodles are boiling, add 1 Tbsp. of sesame oil to a large saute pan. Heat oil and add the cabbage and carrots. Stir well to coat with oil. Place lid on the pan and cook over medium heat, checking and stirring often until the vegetables are softened. Approximately 8-10 minutes. Reduce heat and add in the edamame, ginger and scallions. Cook an additional 3-5 minutes.
- Pour the peanut butter/soy mixture over the cooked vegetables and stir well to coat all vegetables well.
- Place the soba noodles in the saute pan with the vegetables and toss well and mix together with the peanut sauce and vegetables.
- Serve immediately.
The information on Buckwheat noodles was found at: http://www.livestrong.com/article/255892-soba-noodles-nutrition/