Soba Noodles with Zucchini Ribbons

Soba Noodles with Zucchini Ribbons Recipe - Japanese Vegetarian Dish

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

Vegetarian diet

Introduction

Soba noodles with zucchini ribbons is a delicious and healthy dish that combines the nutty flavor of soba noodles with the freshness of zucchini. This recipe is perfect for a quick and easy weeknight meal that is sure to satisfy your cravings for Asian flavors.

History

Soba noodles are a type of Japanese noodle made from buckwheat flour. They have been a staple in Japanese cuisine for centuries and are known for their nutty flavor and chewy texture. Zucchini ribbons are a popular way to add vegetables to dishes, as they are light and fresh, adding a pop of color and flavor.

Ingredients

4 oz (113 g) soba noodles
1 large zucchini
3 tbsp low-sodium soy sauce, or to taste
3 tbsp mirin, or to taste
1 tsp cornstarch
1 tbsp vegetable oil
1 tbsp minced garlic
1 cup fresh edamame
1 cup sliced mushrooms
1 bunch thinly sliced scallions for garnish

How to prepare

Bring a large pot of water to a boil over medium heat, and add noodles.
Cook the noodles according to the package directions, drain them, and briefly run them under cold water.
Set the noodles aside.
Using a sharp vegetable peeler, carefully slice the zucchini into long, thin strips.
Set the zucchini strips aside.
In a bowl, combine soy sauce, mirin, and cornstarch, and set the mixture aside.
Heat oil in a large skillet or wok over medium-high heat.
Stir-fry the garlic for 30 seconds, then add the edamame, mushrooms, zucchini strips, and the soy sauce mixture.
Continue stir-frying for about 30 seconds more, or until the vegetables are heated through.
Remove the skillet or wok from the heat.
To serve, divide the noodles equally into individual bowls or plates, and spoon the stir-fried vegetables and sauce over the top.
Garnish with scallions, and serve.

Variations

Add tofu or chicken for extra protein.
Use different vegetables such as bell peppers, snap peas, or broccoli.
Add a spicy kick with red pepper flakes or sriracha.

Cooking Tips & Tricks

Be sure to cook the noodles according to the package directions to ensure they are cooked to perfection.

- When slicing the zucchini into ribbons, use a sharp vegetable peeler to get thin, even strips.

- Stir-fry the vegetables quickly over high heat to retain their crunch and freshness.

- Garnish with scallions for a pop of color and flavor.

Serving Suggestions

Serve the soba noodles with zucchini ribbons with a side of steamed rice or a fresh salad for a complete meal.

Cooking Techniques

Boil the noodles until al dente.

- Stir-fry the vegetables quickly over high heat to retain their crunch.

Ingredient Substitutions

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Use rice vinegar instead of mirin for a similar flavor.

Make Ahead Tips

Cook the noodles and prepare the vegetables ahead of time for a quick and easy meal.

Presentation Ideas

Garnish with sesame seeds or chopped peanuts for added texture. - Serve in a large bowl for a beautiful presentation.

Pairing Recommendations

Pair with a glass of chilled sake or green tea for a refreshing drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Total calories per serving: 320

Carbohydrates

- Soba noodles: 26g

- Zucchini: 3g

- Edamame: 8g

- Mushrooms: 2g

- Total carbohydrates per serving: 39g

Fats

- Vegetable oil: 14g

- Total fats per serving: 14g

Proteins

- Edamame: 8g

- Mushrooms: 2g

- Total proteins per serving: 10g

Vitamins and minerals

Zucchini is a good source of vitamin C and vitamin K.

- Edamame is rich in folate, vitamin K, and manganese.

- Mushrooms are a good source of vitamin D and selenium.

Alergens

Soy sauce contains soy, which is a common allergen.

- Cornstarch may contain gluten.

Summary

This dish is a good source of carbohydrates, proteins, and fats, as well as vitamins and minerals. It is a well-rounded meal that is both delicious and nutritious.

Summary

Soba noodles with zucchini ribbons is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Soba Noodles with Zucchini Ribbons. It was many years ago, when I was just a young girl living in a small village in Japan. My grandmother, who was known for her incredible cooking skills, had received a visit from an old friend who brought along this unique dish to share with us.

As soon as I saw the colorful zucchini ribbons intertwined with the thin soba noodles, I knew I had to learn how to make it myself. My grandmother's friend, Mrs. Yamada, was more than happy to teach me the recipe. She explained that it was a simple yet delicious dish that showcased the fresh flavors of the zucchini and the nutty taste of the soba noodles.

Mrs. Yamada showed me how to carefully slice the zucchini into thin ribbons using a sharp knife. She then demonstrated how to cook the soba noodles until they were just tender, before tossing them with the zucchini ribbons and a flavorful dressing made with soy sauce, sesame oil, and a touch of honey.

I watched Mrs. Yamada with fascination as she effortlessly put together the dish, her hands moving with precision and grace. She explained that the key to a good soba noodle dish was to not overcook the noodles, as they can become mushy and lose their delicate texture.

After Mrs. Yamada had finished making the dish, she invited me to taste it. The flavors exploded in my mouth, the nutty soba noodles complementing the fresh zucchini perfectly. I knew then that I had found a new favorite recipe to add to my collection.

Over the years, I have made this dish countless times, each time tweaking the recipe slightly to suit my own tastes. Sometimes I add a sprinkle of sesame seeds for extra crunch, or a dash of chili flakes for a spicy kick. No matter how I make it, though, the flavors always transport me back to that day in my grandmother's kitchen, learning from Mrs. Yamada.

I have since shared this recipe with friends and family, who have all fallen in love with its simplicity and deliciousness. It has become a staple in my cooking repertoire, a dish that never fails to impress and satisfy.

As I pass on this recipe to future generations, I hope that they too will appreciate the flavors and memories that come with it. Cooking is not just about following a set of instructions, but about creating something that brings joy and nourishment to those we love.

So whenever I make this dish, I think of Mrs. Yamada and my grandmother, two incredible women who inspired me to become the cook that I am today. And I am grateful for the memories and recipes they have passed down to me, keeping our culinary traditions alive for years to come.