I love soba noodles. These were such an exciting discovery for me when I realised I was gluten intolerant 11 years ago. When sourcing them though, you have to be sure you’re getting the 100% buckwheat ones, as most brands contain wheat (if this is a problem, preference for you)
This is the easiest little recipe – A great 2 solo lunches in a row type of thing with a change of accompaniment perhaps to spice things up, or chilli added for day two. I hope you love it as much as I do!
This is perfect to serve with a steamed fish with ginger, tamari and spring onion.
Or you could have as is, and as I’ve done, serve with a little herb, pomegranate salad and some tinned fish (sardine pictured)
I hope you love it. So simple yet so exciting tasting.
Let me know in the comments here, how you go or tag me on instagram @lowtoxlife
Want to know where these beautiful ceramics are from? My friend and long time blog follower Kim Wallace. So talented!
Real Food. Happy Bodies.
Simple Buckwheat Soba Noodles Recipe
- 1 pack or 250g 100% buckwheat noodle
- 3 tbsp macadamia oil
- 4 tbsp mirin (fermented rice seasoning. Spiral Brand in Australia is additive free and lasts you ages. Pop to your health shop!)
- 3 tsp fish sauce
- 5 tbsp tamari sauce (you could use coconut aminos)
- 1-2 tbsp rice malt syrup or honey (sweetness and preference depending)
- 1/4 cup toasted sesame seeds
- 3 stalks scallion / spring onion, fine chopped
- 1 large chili, fine diced (optional)
- 1/2 bunch coriander, rough chopped (optional)
- 1/4 red onion fine sliced (optional)
Get a big pot of water to boil.
Once water is bubbling and boiling, add soba noodles in three stages, so they don’t clump together.
Cook for 8 minutes and rinse for a minute under a cold tap, to remove starch and cool the noodles.
While they’re cooking, put your syrup / honey, mirin, tamari, fish sauce, macadamia oil in a bowl and stir / whisk together.
Set your sesame seeds to toast ina small medium heat frying pan, shaking the pan every now and then.
Chop your spring onion, coriander and chilli. Divide in 2 – half to mix in, half to garnish.
Once your noodles are cool, mix it all together. Pop in a bowl and garnish.