Recipe by justcallmetoni
Popular in Japan, Soba noodles are made of buckwheat and offer a nice change of pace from other pastas. Though this dish is usually made with Chinese black vinegar, I've used balsamic vinegar with good results. One could include some thinly shaved slices of poached chicken or julienned strips of tofu if desired. You can also vary the vegetables -- in my picture I used a combination of broccoli and carrots. Cooking time includes the 30 minutes waiting time,
Top Review by Andrea in AK
This is good. I used Balsamic and a little chile oil. I think it could use more kick, so next time I may add some red pepper flakes. I used julienned carrots, peppers, zucchini and snap peas. I also later added some tempeh, I'll have that for lunch tomorrow.
- 1⁄2 cup sesame seeds
- 8 ounces dried soba noodles
- 1⁄4 cup balsamic vinegar
- 4 teaspoons white sugar or 4 teaspoons Splenda Sugar Blend for Baking
- 2 1⁄2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 1⁄2 teaspoons sesame oil
- 5 green onions, chopped
- 3 cups broccoli florets
- 1⁄2 cup thinly sliced chicken breast, poached (optional)
- 1⁄2 cup firm tofu, julienned (optional)
Directions See How It's Made
- Preheat the oven to 375°F.
- Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 12 to 15 minutes, until they are a rich brown around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 4 to 6 minutes, or until they are just tender. (Check the package for best cooking time as it will vary by the thickness of your noodles.) Drain them, rinse them well with cold water, and drain them again.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli.
- Let the dish sit for 20 minutes at room temperature before serving.