Buckwheat or Soba noodles are a Japanese pasta that can be served hot or cold and are traditionally eaten in Japan. You can purchase these noodles at most grocery stores and Asian markets. Since the noodles are made from healthy buckwheat, they have many nutritional benefits.
Buckwheat is both gluten free and a complete protein, containing all the amino acids including lysine, which aids in converting the amino acids into energy.
It’s high in flavonoids, antioxidants that protect your levels of good cholesterol from free radicals and it also contains many of the B vitamins.
Bonus! They are also super easy to cook. Just place them into a pot of boiling water for a few minutes until desired consistency is obtained. I like to add a drop of light oil into the water to prevent the noodles from sticking together. Do not over-cook. Over-cooked soba noodles become very sticky and have a pasty texture.
Here is a simple dish you can make with buckwheat / soba noodles:
– 90 grams of buckwheat soba noodles
– 2 handfulls of spinach
– 1/2 cup of cubed tofu
– 1/4 onion, chopped
– 1/4 zucchini chopped
– tamari to-taste (wheat free soy sauce, regular soy sauce or Bragg’s Liquid Aminos will do)
– salt and pepper to-taste
– bring water and drop of oil to a boil while lightly browning vegetables in your heated cast-iron pan. I cook most of my food in cast-iron these days as it adds natural iron to your foods, and because they last forever when taken care of
– once water is boiling, drop in the soba noodles, separating with a fork ask they cook
– when noodles are cooked to-taste, add to vegetables in cast-iron pan
– season with salt & pepper
– drizzle with tamari and toss