Do you know the feeling when summer is coming? You feel good because of the sun and the light and you think about the kitchen possibilities you enjoy in the summer. Sandwiches, cold smoothies and soups and looooooot of salad variations.
I have been to the Maldives this year and enjoyed a traditional Japanese “Soba Salad”. Soba are ultra-healthy buckwheat noodles which are often used in the Japanese kitchen.
We have been in a Sushi restaurant and I have the pleasure to talk to the chef. He told me about the dressing he use for his Soba Salad.
I already ordered some organic Soba on the Maldives directly. I can’t wait!
So when I arrived home the noodles are waiting of me. Comfortable :o)
Great invention this internet. LOL.
Soba noodles are such a healthy option for wheat noodles. They are gluten free and full of Vitamin B1 and B2. They also contains more than 10% protein as well.
Take care of the quality you buy because there are many differences. I bought organic and I was satisfied directly. But I often heard about bad quality.
I rinse the cooked noodles very carefully until they get cold to make sure they have the right consistence.
It was a big highlight for me to find these noodles because I love wheat noodles and I don’t like spelt or whole grain noodles so much.
But these buckwheat ones are such a great option.
You can store this salad in the fridge for up to 3 days.
Soba (Buckwheat) Noodle Salad
1 tbsp rice syrup (or honey)
1 piece of ginger, grated
1/3 tsp cayenne pepper
1/2 tsp sea salt
50ml unseasoned rice vinegar
70ml soy sauce
2 tbsp sesame oil (from roasted sesame seeds)
peanut oil for frying
250g Tofu cubes
4 spring onions, sliced
1 small cucumber, sliced
coriander and cocktail tomatoes to serve
- Cook the noodles and rinse them with cold water
- Marinate the Tofu in 2 tbsp soysauce, salt, pepper and cayenne pepper
- Fry the tofu over high heat until its crispy
- Mix the soysauce, rice vinegar, rice sirup, ginger, salt, sesame oil
- Mix up and enjoy!