Soba noodles are Japanese buckwheat noodles. Soba has a wonderful nutty flavor and can be used in both hot and cold dishes. Because soba noodles have fewer calories, more fiber and more protein than traditional pasta, they can be a smart substitute for white — or even whole-wheat — pasta.
This recipe, adapted from Martha Rose Shulman from The New York Times, uses lots of great Asian flavors and is a good introduction to soba noodles. And if you’re carb-conscious, feel free to scale back on the noodles and pile on more of the veggies!
Prep time: 10 minutes