Soba noodles are thin Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as Italian spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu)
There is research to indicate that Buckwheat has substantial health benefits as a regular part of a diet, these include:
Buckwheat is very high in protein which has all of the amino acids essential for good health. (Making it possible even better than Soy)
Buckwheat protein has also been shown to reduce cholesterol levels by absorbing Cholesterol in your small intestine.
Buckwheat may have some value for diabetics as some studies on rats have shown that Buckwheat reduces blood glucose levels by as much as 12-19%
Buckwheat is a naturally high in dietary fibre
Buckwheat is naturally high in lecithin
Cooking Instructions: Boil for 4 minutes for Soup and Salad
Boil for 3 minutes for Stir frying
Organic Wheat Flour 69%, Organic Buckwheat Flour 29%, Salt 2%, Water
270g Hakubaku soba noodles (or somen noodles)
200g Small swiss brown mushrooms or button mushrooms (cut into 1/4s)
300g Mixed mushrooms (eg: shiitaki, oyster,enoki etc. trimmed & de-stalked & cut into bite-sized pieces)
2tbsp Light soy sauce
1tsp Brown sugar
60ml Peanut oil
1tbsp Fresh ginger (finely chopped)
2 cloves Garlic (finely chopped)
1 Small red chilli (de-seeded & finely chopped
2 Large spring onions (finely chopped)
2 Large spring onions (2cm diagonal slices)
Garnish: 1tsp Sesame oil 1tsp Sea salt
Step one: SOBA NOODLES (or somen)
Cook noodles according to packet instructions. Drain well, then set aside.
Step two: DRESSING
In a small bowl, combine soy sauce, mirin and brown sugar. Stir until all of the sugar is combined. Set aside.
Step three: STIR-FRY
Heat the peanut oil, in a wok, over medium-high heat. Add the garlic, ginger, chopped spring onions, chilli and sea salt. Stir-fry until fragrant (about 30 seconds). Add all the mushrooms except the enoki. Stir fry for 1 minute. Add the dressing and stir-fry for 1 minute. Divide the enoki mushrooms (into small clusters 2-3) Add enoki and sesame oil and continue to stir-fry until mushrooms are slightly wilted (about 1 minute). Add noodles and toss gently to combine, then remove from heat.
Step four: SERVING
Divide stir-fry between 4 serving bowls. Garnish with the sliced spring onion.