Soba Noodles

When I was a little kid, I always had buckwheat noodles and buckwheat pancakes at home. Some relatives of my grandparents from their old hometown were still growing buckwheat back then. Every year, when it came to the harvest time, we regularly received bags of fresh-ground buckwheat flour by post from thousand kilometers away. My lovely grandma would put her oversleeves on and start to make noodles from the buckwheat flour. She cooked them in a clear soup, seasoned simply with soy sauce, dark rice vinegar, and plenty of stir-fried leeks. They were just humble and delicious.
Nowadays their relatives are too old to do farm work, and the younger generation don’t want to do. My grandma is not as energetic as before either. I guess I’ll be the one to keep my family tradition later on, as well as the precious memory.
Despite the name, buckwheat is actually not a wheat at all. It’s a seed rather than a grain. It contains good amount of protein, B vitamins, dietary fibre and minerals. Since it’s almost summer now, I’d better keep the hearty noodle soup recipe for the colder season. Let’s try another recipe today.
In Japan, dried thin buckwheat noodles has a name as Soba. The soba noodles can be served warm or cold. Any handy veggies, raw, boiled or stir-fried will do a great job. Add some chili in the sauce to spice it up. Double the quantity of ingredients to make more portion if needed. It doesn’t really get much easier!
Ingredients: (serve 1)
80g dried soba noodles
green beans and edamame
bean sprouts
red cabbage, finely shredded
green onions, thinly sliced
1 tsp sesame seeds
For the sauce
2 Tbsp soy sauce
1 Tbsp sesame seed oil
1/2 Tbsp white rice vinegar
1 tsp miso paste
2 small pieces of ginger, finely chopped
1, cook noodles following packet directions. Drain, rinse in cold water and set aside in a colander.

2, steam or stir-fry the veggies. Combine all the ingredients for the sauce.

3, put noodles, veggies, the sauce and green onions into a large bowl. Gently toss to combine. Add more salt or water to taste. Sprinkle with sesame seeds and serve.

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