Move over spaghetti with tomato sauce, here comes the soba noodle bowl, a healthier and (in my opinion) tastier version of yours. Soba is the Japanese name for buckwheat and so they are gluten-free. They work well as a base for salads, soups or stir fries. I love having soba noodles in my buddha bowl and I like them best when chilled. I first discovered soba noodles in South Korea during a 2 months summer trip. The weather was hot and humid when I fell in love with a dish known to me back then as Korean cold buckwheat noodles with spicy dipping sauce. Despite the warm temperatures, (because spicy in Korea is above and beyond all spicy food you ever tasted – trust me) this became my favorite Korean meal (sorry Kimchi and Jeon). When I went back to Europe I somehow forgot about soba noodles and only recently found them in an Egyptian supermarket. And they are still so good!
30-50 grams (1-2 oz) soba noodles
1 cup peas
1 small cucumber
1 glove garlic, minced
1 tbs soy sauce
1 tbs coconut oil (or any other oil)
1 tbs apple cider vinegar
1 tsp ginger, minced
2 spring onion, toasted
1 tbs sesame seeds, toasted
*recipe slightly adapted from i am a food blog
5 Steps To Make A Soba Noodle Bowl
1. Prepare noodles
Cook the noodles according to instruction. Soba noodles should be al dente. I love the part where you put them into cold water and gently wash them so the starch comes off and they cool down. Drain well afterwards.
2. Steam vegetables
Place the peas in a steamer, cover the saucepan and allow to cook 2-3 minutes. In the meanwhile chop cucumber in small (pea-size) pieces. Once the peas are done, I let mine cool down a little bit as I prefer when all ingredients are cold.
3. Make the dressing
Add garlic, ginger, oil, vinegar and soy sauce to a small food processor and blend until everything is well mixed
4. Toast toppings
Chop onion in small slices and add to a hot pan together with the sesame seeds. Roast until sesame seeds are golden.
5. Put it all together
Add soba noodles to the bowl, top with peas and cucumber, add dressing and garnish with onions and sesame seeds.