Buckwheat soba noodles paired with edamame make for a complete, high-protein, vegetarian/vegan entrée that will have fellow lunchmates jealous. The fragrant honey-ginger sesame dressing and the colorful aesthetic of the seasonal vegetables that adorn the tender and nutty soba create a diverse experience of all 5 flavors that will have people coming back for seconds.
1 pkg buckwheat soba noodles
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 red bell pepper, chopped
1 cup carrots, shredded
1.5-2 cups edamame, unshelled, cooked
¼ cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoon low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon grated ginger
1 teaspoon sriracha
1/2 cup shredded red cabbage
2 green onions, finely chopped
Cook buckwheat soba noodles according to package instructions. Do not overcook the noodles. Drain noodles and run under cold water. Place in large bowl and set aside.
On a skillet over medium-high heat, add olive oil and sauté garlic until fragrant, about 30 seconds. Add red bell pepper, carrots, and edamame. Season conservatively to taste. Remove from heat and add to noodles.
In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, honey, ginger, and sriracha.
Add dressing and shredded red cabbage to noodles and vegetables. Toss well. Garnish with green onions and serve immediately.
Total time: 40 minutes
Yield: 4 servings
Copyright 2020, A. Canlas, Original recipe
Move over, 99-cent ramen. These Honey-Ginger Sesame Soba Noodles bring some fierce competition with tender buckwheat soba, colorful assortments of veggies, and a deep, sweet and tangy dressing.
One of the most fun aspects of learning about nutrition is trying new foods. Perhaps some of the ingredients in this recipe seem foreign and daunting to some, but without a doubt, falling in love with new ingredients is inevitable. Buckwheat is a type of grain-seed (grains that are actually seeds—like quinoa) that is gluten free and high in protein. They add a nutty, robust flavor to dishes as buckwheat soba noodles, and they cook faster than pasta! Next is hoisin sauce. This flavorful sauce is to the soy sauce family what condensed milk is to the milk family. Hoisin sauce is a thick, sweet, and savory sauce that adds depth of flavor to many Asian dishes. It is best used in sauces and marinades, or it is just as great by itself as a condiment on anything. Finally, edamame is quite common nowadays yet is still underrated. Edamame is an excellent protein source since it is one of the very few plant-based sources of protein that have all essential amino acids. Amino acids are the building blocks of protein, while essential amino acids are the amino acids that the body cannot make by itself and must be obtained from food sources. Edamame has a savory flavor and creamy aftertaste that pairs well when seasoned with salt and garlic. With society being so busy nowadays, people often find themselves sticking to routine foods without realizing it. Allow the chance to try this recipe for a creative and delicious meal option.