Recipe created by our ‘foodie’ contributor, Erika Michele Mak. See below for her Bio.
Soba is Japanese for “buckwheat” noodle. It is a good source of protein and fiber relative to other traditional noodles.
Like many Japanese ingredients, they have medicinal qualities too, and have been shown to help regulate blood sugar, improve heart health, and help with inflammation. Plus, they're delicious!
This salad can be served hot or cold, as a main dish or side dish with other protein choices like organic chicken or grass-fed beef. I prefer them cold as I have paired it with shredded carrot, grated ginger and chopped cilantro for an aromatic fresh lift. This dish can also be served with shredded cabbage too and topped with chili pepper flakes for some added spice.
9.5 oz Hakubaku organic Soba noodles
1/4 cup San J- Organic Tamari Soy Sauce
2 tablespoons Marukan Rice vinegar
3 tablespoons Spectrum sesame oil
1/4 teaspoon freshly ground black pepper
1/2 tbs Honey or sugar
1/2-1 cup of thinly sliced mushrooms
1 tablespoon Grapeseed oil
2 cups green onions chopped in 1/4-inch pieces
2 cloves garlic minced
1/2 cup green onions minced
3 tablespoons toasted sesame seeds
Bring a large pot of water to boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't mush together. Drain in a colander and rinse well under cold water, tossing to remove the excess starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.
Heat a large skillet over medium high heat. Add the oil, I used a bit of grapeseed, and heat until shimmering then add the mushrooms & then chopped green onions a few minutes after carmelizing the mushrooms a bit. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.