Soba noodles, as they are popularly known in Japan, are a delight for those on a gluten free diet who are missing the joys of pasta. You can experiment using different vegetables sometimes such as broccoli, red peppers, bok choy, edamame beans and maybe even some tofu.
Serves 4-6
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Ingredients
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250g ( 9oz ) buckwheat noodles
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7.5cm piece of kombu seaweed
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thumb size piece of finely chopped ginger...scrape skin off first
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200g ( 7oz ) cabbage, shredded, or watercress
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100g ( 4oz ) peas or sweetcorn
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1 carrot, chopped finely
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1 litre ( 1 3/4 pints ) water
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2-3 tablespoons tamari or more if needed( good quality soya sauce )
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1 teaspoon of chinese five spice mix ( it is a seasoning you can buy on the spice shelves of most supermarkets )
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toasted nori seaweed to garnish ( optional )
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Method
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Cook the noodles in a large pan of boiling water. Drain, rinse and set aside.
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Wipe the kombu with a damp cloth to remove the excess salt, then place in a pan with the
vegetables, 5 spice mix and water and bring to the boil. Reduce the heat, cover and simmer for
5 minutes.
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Discard the kombu and add the cooked noodles and tamari to the vegetables. Heat gently for
about 2 minutes to warm the cooked noodles through again. Serve at once, garnished with a
little toasted nori if desired.
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Now enjoy!​
