It's only 2-3 times a week, 1/2 cup cooked.
I actually found buckwheat soba noodles, which I couldn't believe. I have been wanting to try this recipe from Sandi for a long time.
* Exported from MasterCook *
Zaru Soba (Cold Buckwheat Noodles on a Basket)
Recipe By :Sandi in HI
Serving Size : 1 Preparation Time :0:00
Categories : Asian Noodles
Salads
Amount Measure Ingredient -- Preparation Method
1 ten ounce package of dried soba
(buckwheat) noodles
DIPPING SAUCE:
1 1/4 cups dashi (see below)
1/2 cup shoyu
1/4 cup mirin
1 teaspoon sugar
DIPPING SAUCE: (my variation - we like
the
ratio of 4 parts dashi -- 1 part shoyu, 1
part sugar)
1 cup dashi (see note above)
1/4 cup shoyu
1/4 cup sugar
CONDIMENTS:
1 sheet nori seaweed (lightly toasted over the
stove top flame and then crumbled)
1/2 block chilled tofu cut into small one inch
cubes
4 tablespoons finely diced green onions
1 tablespoon wasabi paste
Ahead of time, mix and heat the dipping sauce ingredients in a small saucepan, remove and let cool (you can chill this if you like). Cook the dried soba noodles, then rinse them well in a colander using cold water, drain, then place in ice water, drain again. Serve the soba on a woven bamboo tray (zaru) meant for noodles or in small lacquer bowls. Place the cubed tofu on top, and garnish with the green onions, crumbled nori, and wasabi. Using hashi (chopsticks), dip the noodles into the cold dipping sauce.
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And these two sound good too!
* Exported from MasterCook *
Spicy Pesto Soba
Recipe By :Cooking Light Magazine, March 1997, page 117
Serving Size : 6 Preparation Time :0:00
Categories : Asian Chicken
Main Dishes Pasta/Noodle
Amount Measure Ingredient -- Preparation Method8 ounces uncooked soba (buckwheat noodles)
3 cups snow pea pods, fresh -- trimmed
1 cup fresh basil leaves
1/2 cup fresh mint leaves
2 tablespoons fresh lemon juice
1 1/2 tablespoons dark sesame oil
1 teaspoon crushed red pepper
6 cloves garlic
6 tablespoons low-sodium soy sauce
1/3 cup rice vinegar
3 tablespoons sugar
2 tablespoons mirin (sweet rice wine)
3 cups shredded cooked chicken (1 lb)
3/4 cup sliced green onions
1 small red chile peppers -- optional
1. Cook soba in boiling water 4 minutes. Add snow peas; cook 1 additional minute. Drain; rinse under cold water. Drain; set aside.
2. Place basil and next 5 ingredients (basil through garlic) in a food processor; process until well-blended. Spoon pesto into a bowl; set aside.
3. Combine soy sauce, vinegar, sugar, and mirin in a small bowl. Stir well; set dressing aside.
4. Combine soba noodles, snow peas, chicken, green onions, pesto, and dressing in a bowl; toss well. Garnish with chiles, if desired.
Yield: 6 servings.
Notes: Cooked angel hair pasta can be used in place of the soba noodles.
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* Exported from MasterCook *
Chile Noodles
Recipe By :Cooking Light Magazine, March 1997, page 122
Serving Size : 8 Preparation Time :0:00
Categories : Pasta/Noodle Sides
Amount Measure Ingredient -- Preparation Method8 3/4 ounces uncooked soba noodles
--buckwheat noodles
1/2 cup low-sodium soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons sugar
3 tablespoons chinese black vinegar or Worcestershire
2 teaspoons dark sesame oil
1 teaspoon vegetable oil
2 1/2 tablespoons minced peeled fresh ginger
10 garlic cloves -- minced
1/2 teaspoon crushed red pepper
2 cups red onion -- vertically sliced
2 1/2 cups zucchini (2 medium) -- julienne-cut
2 1/2 cups yellow squash (about 3) -- julienne-cut
1/4 cup minced fresh parsley
1. Cook soba in boiling water 4 minutes; drain. Rinse under cold water; drain and set aside.
2. Combine soy sauce, mirin, sugar, and black vinegar in a small bowl; stir well, and set aside.
3. Heat oils in a large nonstick skillet or wok over medium-high heat. Add ginger, garlic and red pepper; stir-fry 15 seconds. Add onion; stir-fry 1 minute. Add zucchini and squash; stir-fry 1 1/2 minutes or until crisp-tender. Remove from heat; add noodles, soy sauce mixture, and parsley, tossing gently to coat. Yield: 8 servings (serving size: 1 cup)
NOTES : Because of the hot-and-sour dressing, these stir-fried noodles complement grilled meats and seafood.
Calories: 189 (12% from fat): fat 2.5g (sat .4g, mono .8g, poly 1 g): protein 5.7 g: carb 35 g: fiber 1.6g: chol 0 mg; iron 1.2 mg; sodium 451 mg; calc 40 mg.
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