Spicy Soba Noodles Recipe
August 21, 2009
Spicy soba noodle dish
Soba noodles are hearty Japanese noodles made primarily from buckwheat flour. I think soba noodles taste better than ordinary pasta noodles, and they even cook faster. I love how fast it is to put a meal together using them. Soba noodles are great for stir fry dishes, broth soups, and little renditions like this one here.
I used a Japanese seven spice to heat this dish up. The spice is a combination of chili powders laced with specks of seaweed. You can find this spice at most asian food markets. It’s always the cook’s preference on the heat level of the dish. I’m a heat lover, so I tend to make everything on the spicy side. The best way to find your own personal “spiciness” is by adding a little, tossing it, testing it, then repeating if needed.
Don’t be shy on the toasted sesame oil, as this lends an authentic asian flavor to the soba noodles. The walnuts add the perfect amount of flavorful crunch. I tossed this dish with microgreens, walnuts and a generous drizzle of toasted sesame oil – definitely a winning combination. Even though I used microgreens, I’m sure chopped spinach would work just as well. Besides, it’s fun to experiment with different veggies.
Dry soba noodles
Ingredients
- 6oz of soba noodles, dry
- A generous amount of toasted sesame oil (about 1/4 cup)
- 1 tablespoon Japanese seven spice (more or less, depending on preference)
- 1 cup fresh microgreens
- 1/2 cup walnuts, chopped
- 1/4 cup green onions, thinly sliced
- Salt to taste
Directions
Bring noodles to a boil for three minutes (or whatever time your brand of soba noodles requires). Drain and then toss all ingredients together. Add more or less of any ingredient to add more flavor or spice.
