Summer is here! Already?
It’s been pretty hot last few days, so I made this cold soba noodles for dinner. I’m not a major cold salad lover, but I do get cravings for more fresh vegetables when the weather gets warmer. Since I didn’t feel like standing in front of hot stove for more than 10 minutes, this soba noodles bowl was perfect. It takes very little time to cook , so it’s a great choice for a quick weeknight dinner.
Soba is the Japanese term for buckwheat. Soba noodles are gluten-free and have less calories, more fiber and more protein than traditional pasta, so it won’t spike your blood sugar level. Also it contains pretty good amount of manganese which is important for bone health, wound healing, and supports your nervous system. And they could possibly be considered a prebiotic food. Do you feel like to grab a package of soba noodle on your next trip to grocery store?
COLD SOBA NOODLES (for two)
- 6 oz soba noodles
- 1 cup radicchio, thinly sliced
- 1 cup micro green, washed and drained
- 4 mini plum tomatoes, cut in half
- 2 soft boiled eggs
Green Onion Soy Sauce
- 3 stalks green onions, chopped
- 2-3 tablespoons low-sodium soy sauce
- 1 tablespoon mirim
- 1 tablespoon raw honey
- 2 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional)
- Bring 1/2- to 1-inch of water in a small saucepan to boil over high heat. Add eggs, cover the lid, and cook for 9 minutes over medium low heat. Drain eggs under cold running water. Peel the eggs and cut in half.
- Cook noodles according to package directions, rinsed under cold water and drained.
- Combine green onions with soy sauce, mirim, honey, sesame seed, and sesame oil in a small bowl. Mix well.
- In a serving bowl, add cooked soba noodles then add all the vegetables, and add eggs on top.
- Drizzle the sauce.