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!
What You’ll Need:
3-4 ounces soba noodles
1 red pepper
4 tablespoons low-sodium soy sauce
1/2 teaspoon mustard
1 teaspoon honey
Dash of black pepper
Red pepper flakes (optional)
What To Do:
- Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside in the fridge to cool.
- While the soba noodles cool, stem and seed the red pepper. Slice it into thin strips. Chop the scallions.
- In a large bowl, whisk together all the dressing ingredients (soy sauce, mustard, honey, pepper, and red pepper flakes if using). Set aside.
- Add the noodles and vegetables to the bowl with the dressing, and lightly toss together until evenly coated.
- 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!