- 1/4 to 1/2 lb. soba noodles
- 1 to 2 cups of veggies of your choice (mushrooms, asparagus, spinach)
- 1 tsp organic mirin (optional)
- 1/4 cup unrefined, organic, toasted sesame oil
- 1/4 cup Nama Shoyu (soy sauce — preferably unpasteurized)
- 3 TBS organic raw, wild-harvested honey
- 1 small handful fresh, organic cilantro leaves
- 1/2 tsp organic lime zest
- 1 TBS fresh, organic lime juice
- 1/4 tsp organic ginger, minced
- 1 small cayenne pepper (I remove most of the seeds, but your choice)
- 1/4 tsp pink Himalayan or Celtic sea salt
- 2-3 TBS lightly toasted sesame seeds, chopped fresh, organic cilantro leaves (optional garnishes)
Cook buckwheat noodles per recommended instructions, set aside.
Choose veggies of your choice. mushrooms, asparagus and spinach go well with this recipe. Steam or sauté veggies lightly.
Combine the remaining ingredients for the sauce and blend together. Pour over warm noodles, and top with veggies.
Optional garnishes: toasted organic sesame seeds and/or chopped fresh, organic cilantro leaves
Buckwheat is good for spring time as it is drying in the body and helps with the seasons wetness and mucus. As all grains, moderation is necessary. Soba noodles or buckwheat noodle recipes mostly come from Japan. They seem to taste best flavored Japanese style. This is one of my favorite ways to use soba noodles
For PA folks, I found some fresh soba noodles at the fresh pasta stand (called Fasta) in the Broad Street Market.
For Maui Folks: You can find excellent honey here.
You can find good quality culinary salts here.