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.
Soba Noodles with Cucumber and Sugar Snap Peas
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 3
Have dinner on the table in 30 minutes with this gluten free, vegetarian, stir fry dish
Ingredients
- 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
Instructions
- 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.
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Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 4 comments… read them below or add one }
this sounds like a seriously awesome dish…bookmarking!
Thanks! I’m sure it would be just as good with other stir fry ingredients added as well – baby corn maybe?
Yum! I am into this. I love buckwheat noodles, hot and cold.
I love buckwheat noodle with gochujang sauce
Btw thanks for visiting my blog!