Friday, February 18, 2011


I like buckwheat soba noodles and use them in a variety of dishes.  They are especially good to use for noodle salads.  This recipe can be used as a side dish or a main entree by adding cooked fish or meat.  You can use whatever vegetables you have in the fridge and is a very versatile.  The recipe is so simple that I will provide the ingredients within the photo captions.
I use this brand of buckwheat noodles and will cook two small bundles of noodles with the expectation that I will have leftover noodles.

After cooking the noodles, they are drained and I run some cold water over them to cool them off and make them less sticky. 

In a small bowl, mix 1 tbsp each of sesame oil, sweet red chili sauce and rice vinegar. Add a squirt of agava or honey.  Mix well.  This sauce is enough for two cups of cooked noodles and about 1 to 2 cups of cut up vegetables.

Chop up two mushrooms, half of red pepper, one quarter of an english cucumber and a handful of snow peas.  Quantity of vegetables will depend on personal taste.

Into a bowl, add one cup of cooked noodles.

Add the cut up vegetables and sauce.

Mix the sauce and vegetables and the dish is ready to eat.

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