Thursday, May 24, 2012

Soba Noodles

Soba noodles are Japanese noodles made from buckwheat that are the same shape of spaghetti, but much heartier. These soba noodles from the Candle 79 Cookbook are particularly flavorful because of the toasted sesame oil and red pepper flakes. I paired them with the Nori- and Sesame-Crusted Seitan, but they'd go well with any Asian dish.

Soba Noodles
Serves 4-6

  • 1/2 pound soba noodles
  • 2 T grapeseed oil
  • 1/4 tsp sesame oil
  • 1/4 tsp chopped garlic
  • 6 scallions, white and green parts, minced
  • 2 T tamari (soy sauce)
  • 3/4 to 1.5 tsp red pepper flakes (I used 1.5 tsp)
  • 1 T white sesame seeds

In a large pot, bring about 6 cups of water to a boil. Add the noodles and cook until tender, 6 to 8 minutes. Drain and rinse with cold water.

In a large saute pan, heat the grapeseed and sesame oils over medium heat. Add the garlic and scallions and saute for 2 minutes.

Add the tamari, red pepper flakes, sesame seeds, and soba noodles.

Cook, tossing constantly, for an additional 2 to 3 minutes, until well mixed. Serve warm.

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