This summer, the heat can kill your appetite, leaving you with the need for something interesting to tickle your palate and provide you with nutrition in an appealing way. Enter soba noodles, the tasty and wholesome food item that makes a fun snack or quick meal and is easy to prepare for even the most amateur cook.
Soba noodles are made from buckwheat flour and are a great gluten-free option full of healthy fiber. They’re also tasty with a bold, nutty flavor and chewy texture. Cheap and easily available, it’s a great staple to stock in your kitchen cupboard. Explore fun ways to cook them other than the typical Asian recipes.
Here are 5 easy ways to prepare them:
- Sushi rolls with soba noodles
To make this delicious dish that’s appealing to the eye and the taste buds, just boil the noodles with a band to keep the noodles in place so they don’t get tangled as they boil. Once they’re done, drain and let dry so that the excess water is soaked by the paper towels you place under them. Lay them on the nori sheets and roll tighter than you would if using rice, since these are not as sticky.
- Sukiyaki with noodles and collard greens
Boil all your ingredients of vegetables, noodles and kombu one by one in the same pot of water, finally arrange them all in a skillet and let it sauté without mixing. Then sprinkle toasted sesame seeds and reduction of the pot stock before serving hot.
- Salad with noodles, cauliflower and blood orange
Make a ginger sauce with finely chopped ginger, garlic, onion, all added to soy sauce and vinegar. After this sits for a bit, add cashew butter miso, oils and salt and whisk to create an emulsion. Boil drain and rinse the noodles. Make tiny florets out of the cauliflower and divide among 4 bowls, place blood orange segments on top, then create a twisted nest of the noodles with a fork in each bowl and garnish with the ginger sauce, finely minced scallions or spring onions, parsley and freshly grated orange zest.
- Modern tuna noodle casserole
Boil the noodles but let them be al dente instead of cooking them all the way through. To help slow down the cooking process, pop them in an ice bath and then allow to drain. Bring miso, butter and oil to boil in a pan, remove from heat and mix in the noodles, some peanuts and whatever vegetables you fancy. Transfer to a casserole dish, and evenly pour the rest of the miso-cream mixture all over. Cover the surface with Panko breadcrumbs and pop into a pre-heated oven for 45 minutes or till they are evenly browned. Sear fresh tuna on both sides after seasoning it with salt, pepper and the Japanese spice powder, shichimi togarashi. Slice thinly and serve with the casserole.
- Noodles with radish and shiitake mushrooms
Slice a couple of skinless chicken thighs and boil them in a saucepan with sriracha, soy, mirin, vinegar sea salt and some water. If you feel the liquid is too little after it thickens while cooking, add some more water. Boil the noodles till al dente in a separate pot of salted water, drain and rinse with cold water. Sauté the mushrooms before adding them to the chicken, noodles, sauce and grated radish in a bowl before serving hot with a garnish of chopped green onions, some more radish and a splash of sesame oil.
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