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Soba Noodles with Veggies and Mustard-Soy Dressing

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This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post.

 

In Japanese, soba means "buckwheat." You might know the name from Japanese restaurant dishes using soba noodles, which are thin noodles traditionally served chilled with a sauce or hot in a broth. I love nothing more than a filling pasta dish for dinner, but I'm not so crazy about nursing the food baby afterwards. Soba noodles are a lighter version of wheat-flour noodles varieties and much healthier. Instead of packing you with empty calories and carbohydrates, soba brings with it a host of health benefits.

First off, buckwheat is high in protein for a grain — yielding 6 grams per two-ounce serving. It may also be easier for some to digest due to the fact that it is gluten-free. This recipe is a simple take on a cooled soba noodle dish with the addition of red pepper, scallions, and a mustard soy sauce dressing. Enjoy!

Recipe: Soba Noodles with Veggies and Mustard Soy Dressing

Serves 2

What You'll Need:

3-4 ounces soba noodles
1 red pepper
2 scallions
4 tablespoons low-sodium soy sauce
1/2 teaspoon mustard
1 teaspoon honey
Dash of black pepper
Red pepper flakes (optional)

What To Do:

  1. Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside in the fridge to cool.
  2. While the soba noodles cool, stem and seed the red pepper. Slice it into thin strips. Chop the scallions.
  3. In a large bowl, whisk together all the dressing ingredients (soy sauce, mustard, honey, pepper, and red pepper flakes if using). Set aside.
  4. Add the noodles and vegetables to the bowl with the dressing, and lightly toss together until evenly coated.
  5. Serve, and enjoy! Make it mroe by fun chowing down with chopsticks.

What's your favorite cold noodle dish? Share with us in the comments below!

 

I am creator and daily blogger for GlowKitchen. I currently live in Istanbul, Turkey and work in the publishing world. For the past four years, I... Read More »