When I’m traveling, I binge download e-books onto my trusty iPad for the plane rides or the nights/mornings when jetlag leaves me awake at odd hours. On my recent trip to Rwanda one of my reading picks was The Kind Mama by Alicia Silverstone. I’ll include more information on the book when I do my quarterly book round-up at the end of this month, but this recipe was inspired by The Kind Mama.
Okay, okay, in reality this recipe would probably make Alicia cringe as she has a very strict diet and she would never twirl her chopsticks in to these sweet saucy noodles, but this recipe is surprisingly healthy, so so quick to make and Peter and I both love having it in our weeknight meal rotation.
It is perfect when served with a portion of Soy Ginger Salmon or if you’re feeling really lazy (as I am 90% of nights after work during the week), you can make extra of the soba noodle sauce recipe, pour it over the salmon and marinate just for 10 min or so before pan frying the fish for 3-5 min on each side.
Add a bit of kimchi on the side and voila! Dinner in 20 minutes or less.
Even without the salmon, Peter will eat bowlfuls of these noodles and they make a great packed lunch for the office, just keep the sauce separate from the soba and cucumber until it’s time to eat. You can heat up the noodles a bit or eat them cold, either way, they’re a delicious, filling, and healthy meal option.
If you cook Asian recipes often at home, you’ll likely have all of the ingredients for the sauce in your pantry already and if you don’t, these are all basic sauces and condiments that are perfect to add to your pantry collection for a quick stir fry or fried rice.
- 2 servings soba noodles (~200g)
- 1 cucumber
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp rice wine vinegar
- 2 tsp chili oil
- Bring water to boil in a medium pot
- Add soba noodles and cook until tender, 3-5 min
- Drain soba noodles and immediately rinse in cold water until noodles are completely cooled
- Grate cucumber or use a spiralizer to create long shreds
- In a medium size bowl, mix sesame oil, soy sauce, honey, rice wine vinegar and chili oil
- To serve, top soba noodles with cucumber and pour sauce mixture over noodles
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