I was craving a light vegetarian noodle bowl the other day and just so happened to come across a great recipe to try. I’ve had half a package of soba noodles laying around for a while now so it was time I finally found a use for them. Soba noodles are ok, not my favorite but not too bad – which is kind of surprising considering they’re made from buckwheat flour and I love buckwheat itself (a staple in Russian cooking).
Overall this made for a simple and quick meal. Surprisingly even D liked it - he doesn’t like Asian noodles in general, though I can see his tolerance for them is growing. This might even taste better cold – how I ate it for lunch the next day. Try it both ways and let me know what you think.
- 6 ounces soba noodles
- 2 tablespoons toasted sesame seeds
- 2 small cucumbers, julienned
- 1 lime, cut into wedges
- 1½ cups scallions, chopped
- 2 tablespoons ginger, minced
- ¼ cup cilantro, chopped
- 2-3 tablespoons + 1 teaspoon sesame oil
- 1 tablespoon soy sauce (gluten free tamari)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon chili garlic sauce
- 4 ounces sugar snap peas, thinly sliced
- In a bowl combine scallions, ginger, cilantro, sesame oil, soy sauce, rice vinegar, honey, and chili garlic sauce. Let sit for 10-15 minutes for the flavors to develop.
- Prepare soba noodles according to package directions, making sure not to overcook them. In a pan heat 1 teaspoon sesame oil over medium-high heat. Add sliced sugar snap peas and cook for a few minutes.
- Toss the noodles with the cucumbers, sugar snap peas and sauce. Top with sesame seeds and a drizzle of soy sauce and lime juice.