Simple, fresh, and naturally gluten-free—100% buckwheat soba tossed with garlic, carrots, cilantro, and sesame oil. Best enjoyed chilled or at room temperature.
- 8 oz (225 g) 100% buckwheat soba noodles
- 2 tablespoons sesame oil
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon natural peanut oil (skimmed from the top of an organic peanut butter jar)
- ¼ cup chopped fresh cilantro
- Pinch of salt
- Optional drizzle of soy glaze or tamari before serving
- Juice from 1/2 lime
Cook the soba noodles in boiling water for 8 minutes. Drain immediately and transfer to an ice water bath to stop the cooking. Once chilled, drain well and set aside.
Heat the sesame oil in a large skillet over medium heat. Add the carrots and cook for 3–4 minutes, until just tender.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add the natural peanut oil and the juice of ½ lime, stirring to combine.
Add the chilled soba noodles and toss until evenly coated. If serving warm, gently heat through; otherwise, leave the noodles cool.
Fold in the fresh cilantro and season to taste.
Finish with a light drizzle of soy glaze or tamari, if desired. Serve cold or at room temperature.
No comments:
Post a Comment