Soba Noodles 在家也能做的日本荞麦面

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美厨娘料理

by Wanjing 婉菁

When I was a little kid, I always had buckwheat noodles and buckwheat pancakes at home. Some relatives of my grandparents from their old hometown were still growing buckwheat back then. Every year, when it came to the harvest time, we regularly received bags of fresh-ground buckwheat flour by post from thousand kilometers away. My lovely grandma would put her oversleeves on and start to make noodles from the buckwheat flour. She cooked them in a clear soup, seasoned simply with soy sauce, dark rice vinegar, and plenty of stir-fried leeks. They were just humble and delicious. 

Nowadays their relatives are too old to do farm work, and the younger generation don’t want to do. My grandma is not as energetic as before either. I guess I’ll be the one to keep my family tradition later on, as well as the precious memory.   

Despite the name, buckwheat is actually not a wheat at all. It’s a seed rather than a grain. It contains a good amount of protein, B vitamins, dietary fibre and minerals. Since it’s almost summer now, I’d better keep the hearty noodle soup recipe for the colder season. Let’s try another recipe today.

In Japan, dried thin buckwheat noodles have a name as Soba. The soba noodles can be served warm or cold. Any handy veggies, raw, boiled or stir-fried will do a great job. Add some chili in the sauce to spice it up. Double the quantity of ingredients to make more portion if needed. It doesn’t really get much easier!

🍽️

INGREDIENTS

 (serve 1) 

80g dried soba noodles

green beans and edamame

bean sprouts

red cabbage, finely shredded

green onions, thinly sliced

1 tsp sesame seeds

 For the sauce 

2 Tbsp soy sauce

1 Tbsp sesame seed oil

1/2 Tbsp white rice vinegar

1 tsp miso paste

      2 small pieces of ginger, finely chopped

🍳

METHODS

Cook noodles following packet directions. Drain, rinse in cold water and set aside in a colander.

➋

Steam or stir-fry the veggies. Combine all the ingredients for the sauce.

➌

Put noodles, veggies, the sauce, and green onions into a large bowl. Gently toss to combine. Add more salt or water to taste. Sprinkle with sesame seeds and serve. 

Bon appétit!

Wanjing

婉菁

美厨娘婉菁是一位生活工作在新西兰的80后，她性格开朗、热爱自然、在结束她的Gap Year之后，把家安在了美丽的新西兰。

她非常热爱摄影，我们最开始是被她朋友圈的那些美食和大自然的美图吸引的，然后发现她还是一位十分了得的厨艺高手，所有她朋友圈的那些美食都出自她手，而且她还是一位素食者。在我们的盛情邀请下，她每月都会跟我们的读者们分享一道美食的心得。

让我们放下手中的手机，去菜场选购一下食材，一起来享受每月一次的美食体验吧！

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