If you haven’t had soba noodles before, you must give them a try! They’re so satisfying and hearty, and paired with lightly sauteed vegetables and avocado make a filling meal. The video is infused with details about the nutritional superstar status of buckwheat.
Warm Soba Noodle Salad
- 200 gram soba noodles
- 1 piece kombu
- 2 Tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger juiced (optional)
- 1 cup carrot grated or julienned
- 1 cup bell pepper thinly sliced
- 1 cup cucumber julienned
- 2 Tbsp green onion chopped
- 1 cup kale or spinach or lettuce, chopped (optional)
- 1 cup avocado thinly sliced
- 3 Tbsp sesame seeds
- Start the soba noodles first, by putting them in a pot of boiling water with a pinch of salt. Keep it at a low boil, turning down the heat and adding cool water if necessary to keep it just below a rolling boil. These will take about 6-7 minutes to cook, and you can stir occasionally to make sure they don't stick to each other or the bottom of the pot.
- Next, start a small amount of water (about half a cuboiling in a small pot, and add the kombu. Turn this down to simmer and cover with a lid.
- Third, heat a pan to medium-high, and saute the carrots with water, broth or olive or un-toasted sesame oil. Once the carrots have softened lightly, add the red pepper. Then add the cucumber and green onion last, to warm for a minute, before turning off the heat. Season the vegetables with a sprinkle of tamari in the pan.
- Go back to the kombu broth, and take the kombu out of the water. Stir in as much or little tamari as you like to taste, along with a sprinkle of toasted sesame oil. Add some fresh ginger juice if you like, for an added flavor kick.
- Arrange everything in a bowl, starting with a layer of chopped kale or spinach (for hot noodleor lettuce (for cold noodleif you like, then the noodles drizzled with some of the kombu broth, then the vegetables.
- Top with the sliced avocado and a sprinkle of sesame seeds.