There’s a new ingredient on whatfoodimade: soba noodles. They’re made from buckwheat flour and that gives them a nutty flavour and a chewier texture compared to traditional noodles made from wheat flour. Mostly they’re served cold and that’s exactly what happens here.
This recipe makes a whole bunch of tasty noodles to be stored in the fridge which is very helpful during this heat wave.
Here’s the process.
Get the soba noodles. Mine are from an Asian grocery store, but I’ve seen them in my non-specific culture grocery store too.
Measure the sesame seeds. There are a lot of seeds.
Toast the seeds in a frypan.
Get the noodles into a pot of boiling salted water and cook them.
While the noodles are cooking, get the rest of the flavours ready. In the serving bowl, add the vinegar,
and honey and mix them to combine.
This is also a good time to take care of the green onions.
Slice them as thinly as you can manage.
Noodles are cooked, so drain them.
Pour over the vinegar, soy sauce, honey and oil mixture.
Get the sliced green onions in there too.
Pour in the toasted sesame seeds.
Toss all the ingredients together and let the noodles sit for about half an hour.
Soba Noodles with Sesame Seeds.
Found the recipe in Nigella Summer:
Soba Noodles with Sesame Seeds
Serves: 4 as part of a meal
I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and – preferably – alone. Because they’re served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic.
1/2 cup sesame seeds
8 ounces soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons asian sesame oil
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible.