Oodles of Soba Noodles!
|Image from justhungry.com|
Last week I was out to dinner with some friends and we briefly talked about soba noodles. My friend unfortunately didn't have a good experience preparing them, but it got me to thinking about this noodle. I think I probably have only had them a few times, but as I'm trying to expand my recipe selections, I think this might be something worth adding from time to time.
First, in case you weren't aware, soba noodles are made out of buckwheat flour. Buckwheat contains vitamins B1 and B2 and nearly twice the amount of proteins found in rice. Buckwheat also contains choline which is a compound in the vitamin B complex playing an important role in metabolism, lowering blood pressure and decreasing cholesterol.
I also found this delicious sounding recipe from allrecipes.com. I would personally replace the white sugar with organic sugar instead or use a different sweetener. Other than that, sounds like a winner!
- 1/2 cup sesame seeds
- 8 ounces dried soba noodles
- 2 tablespoons balsamic vinegar
- 1 tablespoon white sugar
- 2 1/2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon dark sesame oil
- 5 green onions, chopped
- 3 cups broccoli florets
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.