Sunday, October 19, 2008

Soba Buckwheat Noodles

I love the earthy colour of soba. Made from buckwheat flour, its a healthy alternative to normal noodles. Contrary to its name, buckwheat is not related to wheat! According to Wikipedia, the name buckwheat or beechwheat comes from its triangular seeds which resemble the seeds of the beech nut and the fact that it is used very much like wheat.

I roughly know buckwheat has plenty of healthy benefits. A quick research proved this. Several interesting links The World's Healthiest Foods, BBC News.

I couldnt resist buying a pack of organic soba made from buckwheat when I was at Cold Storage. It looked sooo healthy, and I felt immediately healthier after buying it. Ha.

I've eaten cold soba and soba in hot soups at japanese restaurants but havent tried it dry. So I'm breaking the rules (or so I think la). Anyhoo, I threw together a simple dish and was plenty pleased with the results. Must be some inner talent. Finally!

Shredded some carrots finely, chopped up some garlic and sliced up some leek, celery and some cabbage into thin strips. Everything cut and ready, I cooked the soba first according to instructions. Lo and behold that was when I realised hey! this is from China!! Good grief, anyway it isnt white in colour so it shouldnt need to have melamime. But my mind started to imagine stuff and the noodles started to look like strips of cardboard or wood shavings pressed together. HEEELLPP!

oh what the heck. My stomach is growling and I already cut up everything. If its cardboard or wood, it should be pretty neutral to my system so let's continue.

Saute the garlic then add in the leek and celery. Cook till fragrant and slightly soft. Add the carrots and cabbage. Cover and let it cook for a bit. Onwards to the soba, cook it just like pasta, in salted boiling water for about 5-8 mins or until soft. Drain, rinse in cold water then put it into the wok with the veggies and mix em up well.

Add salt to taste and some organic mushroom powder if you have some. Tadah! I love the texture and the taste of the buckwheat soba. Really, you don't need to load it with too many ingredients, just simple veggies to subtly enhance its already distinctive taste.

Go over to Simply Recipes or 101 Cookbooks for more simple recipes on buckwheat soba noodles. Enjoy!

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