Soba noodles are Japanese noodles made from buckwheat flour. It’s a little lower in calorie than a regular wheat pasta, it’s grain free and it’s an amazing alternative for those people who can’t have wheat. It’s rich in phytonutrients which are antioxidants that can prevent a variety of diseases according to many experts.
I’m a big fan of soba noodles, I add it to my stir-fry veggies or chicken soup versus using the rice noodles.
- 1 package or 8 oz. uncooked soba noodles
- 1 small carrot, cut into matchsticks
- 1 small cucumber cut into matchsticks
- 1 red bell pepper cut into matchsticks
- a handful cilantro chopped
Fill a stock pot with water. When boiling, add the soba noodles and cook for 5-10 minutes or until Al Dente. Drain and transfer to a bowl, add the vegetables and pour the peanut sauce. Stir the soba noodles to mix and coat well. Garnish with cilantro.
Recipe for the Peanut Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon Harissa chili paste
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 -inch size fresh ginger grated
- 1 garlic clove finely minced
Combine all ingredients, stir to mix well. Pour over the soba noodles, stir, toss to coat.