Soba is a thin type of Japanese noodles. Authentic soba noodles are made from 100 percent buckwheat flour. Buckwheat is a cereal that comes with a plethora of health benefits, it is whole grain carbs with good fiber content. Although the color of the noodles is deep dark brown and can be little off-putting, the taste and health benefits overcome that. By simply adding a variety of colorful veggie toppings, the overall appeal can be enhanced.
Today’s recipe is very simple and only relies on a few staple Japanese sauces to enhance the flavor of the noodles. Couple of vegetables are prepared tempura style entirely in the oven. Alternatively the air fryer can also be used.
Flavor Alert: do you typically throw away celery leaves ?? Don’t – chop them up and add them as garnish. The flavor will be similar to celery but very mild.
Three vibrant sauces typically utilized in Japanese cuisine are –
👉 Sweet and sour Tamarind sauce – mixture of tamarind and dates
👉 Chilly oil – dried red chilly pate marinating in oil
👉 Wasabi – horseradish paste
All 3 of these sauces can be substitute with household ingredients if not easily available. Horseradish can be substituted with ginger paste.
Take a large mixing dish and prepare the sauce mixture with sesame oil. Cook the soba as per packet instructions and throw the hot noodles into the sauce and mix well to coat completely. Stir fry some shallots and mixed peppers and toss the noodles in the hot wok. To provide an interesting flavor profile, I used celery leaves in plentiful as a garnish and it provided a beautiful aroma.
Serve the noodles with a heaping helping of crispy broccoli and cauliflowers.
Tempura style veggies recipe here – Tempura veggies
Spicy soba noodles with tempura style veggies
- 1 lb Soba buckwheat noodles
- 1 Shallot sliced
- 1 cup Mixed bell peppers sliced
- Celery leaves garnish
Mixing Sauces –
- 2 tbsps Sweet and Sour Tamarind sauce
- 1 tbsp Hot chilly oil paste
- 1 tbsp Wasabi paste
- 4 tbsps Sesame oil
- Cook the soba noodles as per package directions
- While that is cooking, take a large mixing bowl, add sesame oil, 3 sauces and salt to taste
- Drain the hot noodles and drop them directly into the mixing bowl with the sauces and combine well to coat the noodles
- Start a large wok on the stove and add very little oil
- Stirfry the shallots for 2-4 minutes
- Add the mixed peppers and starry for another 2-4 minutes until crisp
- Add the noodles and stir-fry, combining everything at very high temperature for 3-4 minutes and remove
- Serve with crisp tempura veggies on the side