Soba noodles (made of buckwheat) are nutty, nutritious and a versatile pantry fall-back item. Like any dried pasta, they can sit on the shelf for months and they are an easy base for a satisfying meal. The recipe below is a perfect example.
This quick, easy dish makes a lovely light vegetarian meal or side that can be served hot or cold. Add some blanched edamame (soy beans) or cubes of baked tofu to turn it into a satisfying one-dish meal. I love that this dish is vegan (if you use agave nectar) and gluten-free (if you use gluten-free tamari). You can find soba noodles in Japanese markets or in the international foods section of many supermarkets.