Soba Noodles

Soba Noodles Recipe - Vegetarian Japanese Dish with Sesame Oil and Soy Sauce

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Soba noodles are a type of Japanese noodle made from buckwheat flour. They have a nutty flavor and are often served cold with a dipping sauce or in a hot broth. This recipe for Soba Noodles is a simple and delicious way to enjoy this traditional Japanese dish.

History

Soba noodles have been a staple in Japanese cuisine for centuries. They are believed to have originated in the Edo period (1603-1868) and were traditionally made by hand. Today, soba noodles are widely available in grocery stores and are enjoyed by people all over the world.

Ingredients

1 lb (454 g) soba noodles or vermicelli
0.25 cup sesame oil
0.25 cup soy sauce
2 tbsp sugar
2 tbsp balsamic vinegar
2 tbsp chili oil
0.5 cup toasted sesame seeds
1 cup sliced green onions

How to prepare

Cook the noodles, then drain and rinse them.
Add the sauce to the noodles, stir well, and let them soak in the sauce.
Sprinkle the noodles with sesame seeds and green onions.

Variations

Add cooked shrimp or chicken to the noodles for added protein.
Mix in some shredded carrots or bell peppers for extra crunch and flavor.

Cooking Tips & Tricks

Be sure to cook the noodles according to the package instructions to ensure they are the right texture.

- Rinse the noodles under cold water after cooking to stop the cooking process and prevent them from sticking together.

- Toasting the sesame seeds before adding them to the noodles will enhance their flavor.

Serving Suggestions

Serve the Soba Noodles with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Boil the noodles in a large pot of water until they are tender, then drain and rinse them under cold water.

- Mix together the sesame oil, soy sauce, sugar, and balsamic vinegar to create the sauce for the noodles.

Ingredient Substitutions

If you don't have vermicelli noodles, you can use spaghetti or linguine as a substitute.

- Tamari can be used in place of soy sauce for a gluten-free option.

Make Ahead Tips

You can prepare the sauce for the noodles ahead of time and store it in the refrigerator until you are ready to use it.

Presentation Ideas

Garnish the Soba Noodles with additional sliced green onions and a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair the Soba Noodles with a glass of chilled sake or green tea for a traditional Japanese meal.

Storage and Reheating Instructions

Store any leftover Soba Noodles in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the noodles until they are heated through.

Nutrition Information

Calories per serving

Each serving of this Soba Noodles recipe contains approximately 400 calories.

Carbohydrates

Each serving of this Soba Noodles recipe contains approximately 50 grams of carbohydrates.

Fats

Each serving of this Soba Noodles recipe contains approximately 15 grams of fat.

Proteins

Each serving of this Soba Noodles recipe contains approximately 10 grams of protein.

Vitamins and minerals

Soba noodles are a good source of manganese, magnesium, and niacin.

Alergens

This recipe contains soy and sesame seeds, which are common allergens.

Summary

Soba noodles are a nutritious and delicious option for a meal. They are low in fat and calories and provide a good source of carbohydrates and protein.

Summary

Soba Noodles are a delicious and nutritious option for a meal. This recipe is easy to make and can be customized with your favorite ingredients. Enjoy this traditional Japanese dish at home with this simple and flavorful recipe.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Soba Noodles. It was many years ago, when I was just a young girl living in a small village in Japan. I was always fascinated by the aromas and flavors that wafted out of the village kitchens, and I longed to learn the secrets of the delicious dishes that were prepared there.

One day, while wandering through the bustling marketplace, I stumbled upon a little old lady selling bundles of buckwheat noodles. Intrigued, I struck up a conversation with her, and she told me that these noodles were called Soba Noodles, a traditional Japanese dish that had been passed down through generations in her family. She spoke of the simple yet elegant flavors of the dish, and my mouth watered at the thought of trying it.

I begged the old lady to teach me her recipe for Soba Noodles, and after much persuasion, she finally agreed. She took me under her wing and showed me how to make the noodles from scratch, using only the finest buckwheat flour and water. She taught me the art of kneading the dough until it was smooth and elastic, and then rolling it out into thin sheets before cutting it into delicate strands.

As we worked together in her cozy kitchen, she shared stories of her own childhood and the memories she associated with this dish. She told me of the times she would sit around the table with her family, slurping up the noodles with chopsticks and laughing together until their bellies were full and their hearts were light.

I listened intently to her words, soaking up every bit of knowledge she had to offer. I watched as she cooked the noodles in a pot of boiling water until they were tender, and then drained them and rinsed them in cold water to stop the cooking process. She tossed them in a simple yet flavorful sauce made of soy sauce, mirin, and dashi, and garnished them with thinly sliced scallions and toasted sesame seeds.

The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor. The old lady served up two steaming bowls of Soba Noodles, and we sat down at her kitchen table to enjoy our meal together. With each bite, I could taste the love and care that had gone into preparing this dish, and I savored every moment.

From that day on, I was hooked on Soba Noodles. I practiced making them over and over again, perfecting my technique and experimenting with different ingredients to create my own unique twist on the traditional recipe. I shared my creations with friends and family, and soon enough, I had become known as the Soba Noodles expert in our village.

As the years passed, I continued to hone my skills and expand my culinary repertoire, but Soba Noodles always held a special place in my heart. They were a reminder of that fateful day in the marketplace, when I had stumbled upon a treasure trove of knowledge and a lifelong passion for cooking.

To this day, whenever I make Soba Noodles, I think back to that little old lady and the invaluable lessons she taught me. I am forever grateful for her kindness and generosity, and for opening my eyes to the wonders of the culinary world. And though she may be long gone now, her spirit lives on in every batch of Soba Noodles that I make, each one a tribute to the woman who first introduced me to this beloved dish.