When it comes to making noodles at home I prefer whole grain spaghetti. I love the texture of the spaghetti in all the dishes I make be it with the simple Spaghetti with Home made Marinara, Spaghetti with Mushrooms & Onions, Pesto Pasta Primavera and Szechwan Noodles. My recent love is this soba or buckwheat noodles. Native to Japan, though this noodles is similar in nutrients with the whole grain spaghetti it is a gluten-free option for those who are on a gluten-free diet. It is a great component for soups, salads or stir-fries.Ingredients:
Serves - 2
Soba (Buckwheat) Noodles - 1 bundle
Red bell pepper - 1 - cut into thin strips
Green bell pepper - 1 - cut into thin strips
Snow peas - a handful - ends trimmed and halved
Hoisin Sauce - 3 tbsp - I made my own sauce with the recipe here.
Salt - to taste
Sesame seeds - 1 tsp
Sesame oil - 2 tsp
Ginger - minced - 1 tsp
Spring onions - 2 - green and white parts - chopped
Cook the soba noodles as per package instructions. Drain and rinse in a colander. Heat oil in a kadai in high heat with spring onions white part and minced ginger. Saute continuously while throwing in the veggies. Cook for about 3-5 minutes in medium-high heat. Add the hoisin sauce and mix well. Add the drained noodles and remove from heat. Stir the noodles well into the sauce and veggies. Serve garnished with sesame seeds and spring onion greens.