Soba noodles 蕎 麦 are made from buckwheat flour. We could buy them at any street stand, from a machine, and most restaurants. They are served in many way, even just with soy sauce. Soba contains all eight essential amino acids and antioxidants.
ジンジャーのピーナッツソースとそば
/jinjā no pīnattsusōsu to soba/ (Japanese)
Serves 四 (gō 4)
Here's one with peanut sauce.
1 8-ounce (250 ml) package of soba noodles
2 cups (500 ml) broccoli florets
1 small organic red bell pepper, sliced thinly
1/2 cup (250 ml) each: thinly sliced scallions & chopped organic peanuts
1/4 cup (60 ml) chopped cilantro or parsley
1/3 cup (75 ml) organic soy sauce or liquid amines-gluten free
1 tsp. (5 ml) sesame oil
3 Tbs. (45 ml) Omega-3 Fish Oil (cannot cook with it because heat will damage the fragile oils, add
after cooking when food is cooled)
2 Tbs. (30 ml) each: organic peanut butter, rice wine vinegar, honey, and minced clove of garlic
1 Tbs. (15 ml) grated ginger (keep extra in the freezer)
1-2 Tbs. (15-30 ml) red pepper flakes (or to taste)
cilantro or parsley springs for garnish
一 Prepare noodles as directed on the package.
二 Drain and place in a large bowl.
三 Add broccoli, bell pepper, scallions, half the peanuts, and the chopped cilantro/parsley.
四 In a smaller bowl, whisk together the soy sauce, sesame oil, fish oil, peanut butter, ginger,
vinegar, honey, garlic, and red pepper flakes.
五 Add to the noodles and toss to coat.
六 Garnish with remaining chopped peanuts and cilantro/parsley springs.
七 Serve warm or cold.
Optional:
add cubes of organic tofu
-modified "Healthy Times"
