I’m all about making real meals simple and convenient enough for weekday. The easier and simple it is, the more likely you are to cook it and eat it. I prefer to make some sort of soup or a stirfry for days when the fridge or vegetable basket needs to be cleaned out of odds and ends. This recipe of Soba noodles is an example of how I used the garden leftovers I had on hand and supplemented fresh vegetable from the store to make a delicious, healthy and easy meal.
Soba is a type of Japanese buckwheat pasta. Some companies sell soba with the name “buckwheat” noodles but in fact they are a combination of buckwheat and regular wheat, which would not make them glutenfree. If it doesn’t say 100% buckwheat, just make sure to look at the ingredients. There are brands, such as King Soba, who make 100% organic buckwheat soba noodles for those with gluten allergies. I buy mine from Choices. Despite the name, buckwheat does not contain any wheat, and also has no gluten. It is not only high in fiber and antioxidants but it’s also a great source of protein.
Gluten free buckwheat noodles are not like the mixed variety of buckwheat noodles. They can become a gummy mess if not cooked right. You have to cook them in a large pot so that they don’t stick together, and then rinse them after, then plunge them into a bowl of cool water and rub with your hands to get all the gooeyness off.
With all the nutritional benefits of buckwheat, when paired with garden fresh vegetables, soba noodles make for a well-balanced and light meal. I usually make 1 package of noodles for three of us with lots of vegetbales and serve with oven baked or pan grilled fish or chicken on the side for a more substantial meal. This recipe is a great option for packed lunch to take to work or school as it tastes equally good warm, cold, or at room temperature.
If you are taking fish its best to put the lunch in the refrigerator and reheat before eating. However, if the refrigerator is not available for storage its totally fine to leave at room temperature for 4-5 hours, no big deal.
Super simple and easy to make nutritious soba recipe with garden vegetbales.
Ingredients
- 1 packet (250g) soba (100% buckwheat noodles).
- 1-2 tbsp. tamari
- 1 tbsp. sesame oil
- 3 tsp Sriracha
- 1 tbsp. honey or maple syrup
- 1 tbsp. rice vinegar
- Salt and black pepper to taste
- 1 tbsp.garlic, minced
- 3 cups diced vegetable of your choice (colored bell pepper, cucumber, cherry tomatoes, broccoli)
- 2 tsp black sesame seeds
- 2 tbsp. olive oil
Instructions
- Whisk together, sesame oil, rice vinegar, sriracha, honey and tamari in a small bowl.Set aside.
- Bring a large pot of water to boil and cook the soba according to package directions.
- While the Soba noodles are cooking, heat a skillet over medium heat.
- Add minced garlic and stir-fry for 30 seconds.
- Add vegetables ( leaving cherry tomatoes) and stir-fry until they are cooked but still crunchy. Season them with salt and pepper.
- When the soba is cooked, drain and rinse. Then plunge in a bowl of cold water and rub them with your hands to get all the gooeyness off.
- Add cherry tomatoes, soba and tamari sauce mixture to the vegetables.
- Cook for 2 minutes or until heated through, tossing gently.Taste and adjust the seasoning if needed.
- Sprinkle with sesame seeds and serve.
This recipe is linked to Cookblog share, Meat Free Mondays.
Angie@Angie's Recipes
Simple yet very delicious, esp. the one with salmon steak 🙂
marcie
This is the way I love to cook on the weeknights — simple and packed with flavor and veggies! This looks delicious Balvinder!
amrita
I had no idea about buckwheat noodles until I read your post… It is a balanced meal indeed with lot of fibres, antioxidants and protein from a chunk of grilled fish or chicken
Balvinder
Most people think that all buckwheat noodles are gluten-free but in fact, they are not.That’s why I mentioned. Indeed with some extra protein it becomes a complete balanced meal.
David @ Spiced
We don’t eat soba noodles very often, and I’m not sure why. This recipe with garden veggies looks amazing, Balvinder! I totally need to give this one a shot sometime soon. What a great way to use those last few veggies from the garden, too! 🙂
Monica
I enjoy soba like this, too. Ever since I learned the “trick” of rubbing/rinsing the noodles well, it’s been a game changer. Now I need to make a batch and load it up with vegetables like you did here. Always love good inspiration!
natalia20041989
Yum, love the recipe☺
All That I'm Eating
So many flavours, colours and textures in this. Lovely recipe.
Healthy World Cuisine
So good that you were able to find the 100 buckwheat soba noodles as sometimes they are very difficult to find. So good to see you again and hope that you have been well.
Emma - Bake Then Eat
A perfect mid-week meal, healthy, delicious and pretty quick to make.
Alida @My Little Italian Kitchen
I buy those noodles too! I really like their taste. Your recipe looks divine. Feeling hungry now!
Monika
I just adore soba noodles but they are pretty expensive so I rarely buy them. Your recipe is lovely:)
Kirsty Hijacked By Twins
I love soba noodles, but what I love most is how you have used garden vegetables in this recipe, broccoli is a favourite here. Thank you for sharing with #CookBlogShare x