Simple Buckwheat Soba Noodles
This simple flavoursome midweek meal comes from the very talented and inspirational Alexx Stuart.
"I love soba noodles. These were such an exciting discovery for me when Irealised I was gluten intolerant 11 years ago. When sourcing them though,you have to be sure you're getting the 100% buckwheat ones, as most brands contain wheat (if this is a problem or preference for you)." - Alexx
Recipe Tester Feedback: "This looked amazing! Something different that would make a great lunch. It had a fresh Asian taste with beautiful sesame after taste - delish!" - Megan
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 20 minutes
Cannot be frozen
- buckwheat noodles - 250g pack, 100%
- spring onions - 3, roughly chopped
- fresh coriander - 1/2 bunch, rough chopped, optional
- chilli - 1, large, red, optional
- rice malt syrup - 1-2 Tbsp, or honey
- mirin - 4 Tbsp
- tamari - 5 Tbsp, or coconut aminos
- fish sauce - 3 tsp
- macadamia oil - 3 Tbsp
- sesame seeds - 1/4 cup, toasted
- onion - 1/4, red, finely chopped, optional
- Get a big pot of water to boil. Once water is bubbling and boiling, add soba noodles in three stages, so they don't clump together. Cook for8 minutes and rinse for a minute under a cold tap, to remove starch and cool the noodles.
- Add spring onions (3), coriander (1/2 bunch) and chilli (1) to the bowl. Chop Speed 7 / 2 seconds. Scrape down sides. Set half aside as the garnish. Optional: chop by hand if you prefer.
- While the noodles are cooking, add your syrup/honey (1-2 Tbsp), mirin (4 Tbsp), tamari (5 Tbsp), fish sauce (3 tsp), and macadamia oil (3 Tbsp) into bowl. Speed 4 / 10 seconds to combine.
- Place your sesame seeds (1/4 cup) in a small frying pan over low to medium heat, shaking the pan every now and then to toast.
- Once your noodles are cool, mix the noodles with the sauce and garnish and top with the red onion. You're done!