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.
Vegetarian carrot soba noodles
6
15 minutes
15 minutes
30 minutes
For the dressing
1/4 cup lower-sodium soy sauce or tamari
2 tablespoons extra-virgin olive oil
Juice of 1 lime
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon grated ginger
1 teaspoon sriracha (optional)
For the salad
3 large carrots, peeled and cut into thin sticks or spiralized
6 ounces soba noodles
4 scallions, thinly sliced
In a small bowl or jar, combine the soy sauce, olive oil, lime juice, sesame oil, honey, ginger and sriracha, if using. Whisk or cover and shake until the mixture emulsifies.
Bring a large saucepan of water to a boil. Add the carrots and cook for about 30 seconds, until they are just softened.
Remove the carrots from the water with a slotted spoon, transferring them to a large bowl.
Bring the water to a boil again and cook the noodles in it, according to the package directions.
Drain the noodles in a colander and add them to the carrots. Toss to mix, and add the dressing and toss to coat well.
Serve immediately or chill for 30 minutes or more, garnished with the scallions.
