Did you know that Soba means buckwheat in Japanese? It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). I love soba, and we always have a few packets on hand to toss through with fresh veggies or use as a side with other dinners.
Fragrant and aromatic, these Asian inspired buckwheat noodles are healthy and super easy to prepare. Buckwheat is naturally high in protein and gluten free. You can find 100% buckwheat noodles at a health food shop, they are slightly darker than the wheat blend ones, but taste AMAZING.
Time: 20 mins | Serves: 4-6
1 tbs toasted sesame oil
2 tbs chopped shallots
1cm knob of ginger, grated
2 cloves of garlic
1 carrot, julienned
1 tbs Tamari sauce
1 tsp rice malt syrup or honey (optional)
handful of Broccolini or chopped broccoli
handful Asian Greens like Bok Choy, roughly chopped
handful of Kale, de-stemmed roughly chopped
1 tsp fresh Coriander, roughly chopped
Fresh lime wedges to serve
Black or white sesame seeds and fresh coriander to serve
- Cook soba according to package instructions (usually boil until tender), rinse, drizzle with a tiny bit of olive oil (so it doesn't stick) and set aside.
- Heat sesame oil in a wok or medium sized pan and add the shallots, garlic, ginger and sautee until fragrant and golden.
- Add the broccoli, Bok Choy, kale, and carrot and gently sautee until vegetables are just tender.
- Take off the heat and add to the cooked noodles. Toss together with a little extra sesame oil and Tamari.
- Drizzle with freshly squeezed lime and top with fresh coriander and sesame seeds.