I've been feeling the universal craving for all things light and healthy today. Soba noodles come in many varieties and encourage you to try them all. I used traditional buckwheat in this dish but I also love the slightly sweet, earthy bite of the yam version.
They are great on their own, as a side or as a bed for some lovely seared sesame crusted tuna. Experiment by adding grated carrot, shredded cabbage or snow peas and serve them hot, cold, room temp, the next day...it's all good.
This recipe makes a lot and you will be happy.
ginger soba noodles
2 9.5 oz packages of soba noodles
1/2 c pickled ginger, roughly chopped
1/2 c scallions, chopped in rounds
1/2 c lightly salted roasted peanuts, chopped
1/4 c cilantro, chopped
for the dressing:
juice and zest of 1 1/2 limes
2-3 t wasabi paste
1/4 c olive oil
2 T sesame oil
3 T c rice wine vinegar
3 T mirin
1-2 t soy sauce
Bring a large pot of water to boil and cook the noodles for abut 4 minutes or until they are slightly firm to the bite. Drain and cool for a few minutes. Make the dressing by whisking all of the ingredients in a small bowl. Toss everything together in a large bowl and adjust for seasonings.
Serves 5-6 as a side with leftovers.