The Japanese are mainly rice eaters. The world loves their Sushi, Sashimi and the Kobe (rice dishes). Even though the Chinese have captured the foodies’ heart with their Chow Mein or noodles, of both rice and wheat variety, Japanese noodles are not far behind.
Soba and Udon are the two types of noodles that are popular in Japanese cuisine. This recipe is about the former one. Soba in Japanese language means buckwheat and in Japan it is made and eaten in a very traditional manner. The thin noodle is either eaten cold or in a broth.
But variations in recipes and flavor are always welcome in the food world and when it comes to using buckwheat noodles which is very rich in protein and anti-oxidants, everyone would like to try out various permutations and combinations of this nutritious dish.
Soba noodles get cooked in about 2-3 minutes. Care has to be taken that it is not overdone or left in the colander for long. The tenderness of the noodle is very important for the dish to turn out well.
Serves: 4, Preparation time: 5-7 minutes, cooking time: 5 minutes
1 packet Japanese buckwheat noodles (Soba)
½ tsp. minced garlic
4 tbsp. low sodium soya sauce
2 tbsp. tomato ketchup
2 tbsp. hot sauce (optional)
2 cups of mixed vegetables: baby bok choy, red and green peppers (sliced thinly) Sweet peas (trimmed) onions (diced and separated) blanched florets of Broccoli and diced Shiitake.
½ cup cooked chicken/sea food (optional)
Salt to taste
2 tbsp. cooking oil.
Boil 4 cups of water in a cooking pan.
Break the noodles into half and add in the boiling water.
Stir and check after 2-3 minutes.
Once done, drain on a colander and rinse with cold water.
Heat oil in a wok.
Add the garlic and add the vegetables when the garlic sizzles.
Fry in high flame for about 2 minutes till it is done and is crunchy.
Add the salt, sauces, and noodles and mix well in high heat.
Cook for about a minute
Transfer to a dish and serve hot.