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
Ingredients
- 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)
Instructions
- 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.
- You’re done.
