Hey guys! Today I decided to share a longtime favorite of mine with y’all. Soba Noodles are buckwheat noodles that are more beneficial than white pasta, yet aren’t grainy like whole wheat pastas. With the warm weather hitting us, the simple vinaigrette mixed with fresh cilantro and crisp green onions make the most refreshing dinner. Also the Asian noodles sit a bit lighter in my stomach than regular pasta, which tends to expand in the stomach, leaving me feeling overfed. This recipe is, without a doubt, the perfect fresh summer lunch or dinner. I hope you enjoy! xoxo,
- Cook time: 15 Minutes
- Serves: 2
- 8 ounces soba
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, pressed
- 3/4 teaspoon ground ginger
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon toasted sesame seeds
In a large pot of boiling water, cook noodles according to package instructions or until they are no longer crunchy (be warned: soba noodles can very easily be overcooked and become mushy). When the noodles are cooked, pour them into a large colander and rinse under cold water.
While the noodles are cooking or after, in a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic and ground ginger.
In a large bowl, combine noodles, rice vinegar vinaigrette, chopped green onions and cilantro and sesame seeds.Serve immediately or store up to 5 days. Bon appétit!