Soba noodle salad

Soba is the Japanese word for buckwheat. Soba noodles are made of buckwheat flour and wheat flour. It is served chilled in the summer months with a soy based dipping sauce or in a hot broth during the winter months. It is loaded with thiamine, iron, protein and is a powerful antioxidant. The noodles can bought either fresh or dried. The dried noodles are usually sold three bundles to a package.

I made this fabulous soba noodle salad for dinner last tonight. Definately a keeper. What not to like - it was quick, fresh, delicious and full of wholesome goodness. Don’t be alarmed by the amount of ginger and chilli flakes in the dressing, it gives the dressing a gentle heat. Feel free to substitute or add other vegetables. The freshness of the ingredients are important in this recipe. Some of soba noodles recipes out there recommended sugar but I used rice vinegar instead. I felt that the addition of sugar would make this dish too sweet. The sautéed tofu makes this dish a complete meal. It could also be a side dish. This salad will serve 3 ( healthy servings).

Soba noodle salad

¾ chopped English cucumber

½ chopped fresh sweet red pepper

1 bunch of chopped scallions

1 cake of tofu, cubed and sautéed in a bit of peanut oil (lightly salted if you wish)

2 bundles of dried soba noodles

2 tbl toasted white sesame seeds

Bring water to boil. Use a large pot as it will threaten to boil over once the noodles are added. Boil soba noodles for 5 minutes. Drain noodles and run cold water through. Drain again. Pour dressing over noodles, add chopped vegetables and tofu. Mix gently. This is a cold dish. I served it at room temperature.

Dressing

3 / 4 tbl of fresh lemon juice

6 tbl soy sauce

1 ½ tbl fresh grated ginger

2 tbl rice vinegar

1 tbl chili flakes

1 bunch of chopped scallions

1 tbls pure sesame oil

Mix all ingredients together in a bowl. Set aside.