Wednesday, November 30, 2011

Sesame Soba Noodles

I just want to start by giving a huge shout out to Charity for hosting an awesome yoga + wine event last night with cuyaYOGA and the Battery Park Wine Bar.

Yoga and wine are (obviously) two things I'm passionate about (p.s. who's with me on opening an wine bar/yoga studio in CLE?) and a great time was had by all. I've never been to the cuyaYOGA space at Battery Park, but it was a way cool way to practice. Definitely going back.

So anyway, onto the real purpose of this post. I want to introduce to you the one, the only, the soba noodle.

I guess this is a recipe week. I dunno, it's just that' I've actually been COOKING lately. It must be because it's getting colder and darker.

I absolutely LOVE soba noodles. They're higher in protein than regular pasta and they taste freaking awesome because they're made from mostly buckwheat flour. You can do a lot with them, but my favorite is to make any type of Asian dish with them...they can be pretty multi-talented.

Sesame Soba Noodle Salad adapted from Full Measure of Happiness
serves 2

  • 12 oz dry soba noodles
  • 1 tsp sesame oil
  • 1/2 small onion, minced finely
  • 1 tsp rice wine vinegar
  • 4 tsp soy sauce (we use Bragg’s Aminos)
  • 1-2 tsp honey or agave
  • 1/4 cup sesame seeds
  • yellow squash, halved and sliced

  1. Cook the soba noodles as instructed. Make sure to rinse the noodles off with cold tap water as soon as you drain them. This will keep them from sticking to each other.
  2. Toast the sesame seeds in a dry skillet over medium heat, until they are brown. Be careful not to burn them! They can burn pretty quickly.
  3. Set aside the toasted sesame seeds, and add the onions, sesame oil, soy sauce, vinegar and honey to the skillet over medium heat. After about 5 minutes add the yellow squash and let it cook through.
  4. Pour the squash/sauce over the drained noodles (in a bowl, not the strainer!) and top with sesame seeds.
Do you use soba noodles? What is your favorite soba dish?

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