Am I late to the soba noodle party?
Quite possibly, but I’m hoping you’ll forgive my tardiness. Soba noodles (which are Japanese-style noodles made from buckwheat, FYI) are just one of those ingredients I’ve always been far too intimidated by to pick up at the supermarket. They sounded delicious in theory, but when faced with the decision of soba vs. old reliable rice noodles, the latter always takes the cake.
A few weeks ago, however, I was very generously gifted not one, but three packets of soba noodles by a dear friend of mine. She was gearing up to leave the country (a fact which I have yet to completely digest – I miss her terribly) and didn’t want to throw away perfectly good food. Cue a goodie bag of puy lentils, rolled oats, millet, moghrabieh and the star of today’s show, soba noodles.
My first attempt at making soba was semi-successful. I whipped up Gena’s Easy Tahini and Soba Noodle salad which was divine, especially on account of the dressing. The noodles themselves, however, came out the tiniest bit overcooked. Not ideal, but an important lesson learned.
Last weekend I spotted a packet of green tea soba (atop my kitchen fridge, of all places), and decided it was time for a second shot.
- 2 cups green tea soba noodles, cooked
- ½ cup shelled edamame, cooked
- 1 medium cucumber, shredded or
- 1 spring onion, finely chopped
- 1 tbsp toasted sesame seeds
- 1 cup baby spinach, roughly chopped
- 1 tbsp lemon juice
- ½ tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp Bragg's Liquid Aminos or soy sauce
- ½ tbsp agave or maple syrup
- 1 large avocado, quartered and sliced to serve
- Cook soba noodles according to package instructions, taking care not to overcook. Once done, strain and rinse with cold water.
- Combine all ingredients in a large bowl and toss until well incorporated. Taste to adjust seasonings as needed.
Okay so I’ll admit, the inclusion of only green vegetables was not a coincidence – but aside from looking like the perfect candidate for a green colour story on Pinterest, this salad is is quite the treat for the tastebuds, if I do say so myself.
Light yet filling, with a nice protein kick from the edamame, the tangy flavours meld beautifully with the savoury nuttiness from the sesame infused dressing.
I originally envisioned this recipe with some marinated kale, but the baby spinach imparts a kind of sweetness that gives a refreshing balance to the whole dish. That said, feel free to add in whatever greens you have on hand and customise the salad to your heart’s content. If there’s one thing I’ve learned, its that you really can’t go wrong with soba noodles – mild, nutty and soft in texture, they are the perfect canvas for experimentation. Thank you, R.
Until next time, friends.