The following recipe uses whole-grain buckwheat noodles that have a great texture (not too heavy, as some whole grain pastas can be). Eden makes a 100% buckwheat soba noodle, which would even be gluten-free (some other brands include wheat flour as well). The sesame seeds can be white or brown (unhusked are healthier than white though); the black ones are nice for a change too.
The recipe will be higher in salt content if you use the prescribed amount of soy sauce. If salt’s a problem, just use less. It will still be quite flavorful.
With its Asian flavors, this pasta goes well with Ginger Chicken, or a Spinach Salad with sweet n’ sour dressing. Serve cold or at room temperature. Double or triple this recipe for a large group–it’s a great party food. Serves 3-4.
INGREDIENTS
- 8 oz. buckwheat noodles (“Soba Noodles”, in Asian section of the grocery store)
- 1/4 c. sesame seeds
- 1 small red pepper, diced fine
- 1/3 c. soy sauce
- 1/4 c. white vinegar
- 1/4 tsp. cayenne
- 1/4 c. toasted sesame oil
- Optional: 2 TBS. fine-diced green onion
- 1/4 c. honey
PREPARATION
1. Cook, then drain, rinsing in cold water to cool: > 8 oz. buckwheat noodles
2. Toast, then set aside: > 1/4 c. sesame seeds
3. Grill in iron pan, in a touch of olive oil; then set aside: > 1 small red pepper, diced fine
4. Reduce liquid to approx. 1/4 c., boiling in saucepan until it’s half-evaporated: > 1/3 c. soy sauce > 1/4 c. white vinegar
5. To the reduced mix, add and mix in: > 1/4 tsp. cayenne
6. To cooked noodles, add, mixing well: > 1/4 c. toasted sesame oil > Optional: 2 TBS. fine-diced green onion
7. Once oil’s been mixed into noodles, add: > 1/4 c. honey > the toasted sesame seeds > grilled red peppers
8. Finally, toss back into pan of reduced soy sauce/vinegar, to coat noodles.
