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Author Notes: Soba noodles, made of buckwheat flour, is thought to have originated in China and been brought to Japan around 2,500 years ago. Buckwheat is a highly nutritious grain, especially rich in vitamin B. The flour is produced including the skin of the grain, so that the flour takes on a unique flavor and turns a grayish color. This kind of flour is usually used to make the soba that is so popular in Japanese cuisine.
Throughout Japanese culture, soba has been regarded as a frugal but special meal. Historically, people ate Soba noodles at the end of each month, called Misoka-soba, since Misoka means ‘the last day of a month’. Misoka-soba was eaten to celebrate another month of working hard and having good health. Soba noodles are traditionally served either chilled with a variety of toppings, or in hot broth as a noodle soup. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. We serve our chilled, tossed with a viniagrette and topped with crunchy, spicy and slightly salty gomasio- perfect for a light, spring dish. —RawSpiceBar
- 2 pieces ripe avocados
- 1 pound uncooked soba noodles (substitutes: raw zucchini noodles, rice noodles)
- 1 cup shredded carrots
- 6 pieces radishes, thinly sliced
- 1.5 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 piece lime, juiced
- 4 tablespoons rice wine vinegar
- 1 piece garlic clove, crushed
- Cook soba noodles as directed on package. Once cooked, drain immediately and rinse with cold water until cooled.
- Transfer to serving bowl and combine cooled noodles with chopped carrots, cucumber and radishes.
- Toss viniagrette with cooled noodles and vegetables.
- Top with chopped avocado and freshly ground spicy gomasio.
- Serve alongside grilled pork tenderloin. Enjoy!
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