Oodles of Soba Noodles

I am making a conscious effort to get more experimental with my food selection, trying to wean off the artichokes, broccoli, and snacking dinners. As many of my friends know I have an obsession with the Asian market near my house. I have to go at least once a week to get my seaweed snacks and other fun Asian goodies. While I was there I found this:

Soba noodles are a type of noodle from Japan that are made out of buckwheat flour. Buckwheat is a gluten-free grain that contains no wheat. Soba noodles, because of their buckwheat content, are a slow-releasing carbohydrate, which keeps you fuller longer. They contain selenium and zinc. A full cup has only 0.1 grams of fat, only 113 calories, and 6 grams of protein.

Here is a great  Sesame Soba Noodle Recipe:

8 oz soba noodles
1 c frozen shelled edamame
1 1/2 c shredded carrots (such as Ready Pac)
1 1/2 c thinly sliced scallion
1 large orange
2 Tbsp white miso
3 Tbsp sesame oil
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red-pepper flakes
1/4 tsp salt

1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6 minutes.

2. Empty into a colander and rinse well with cold water. Drain and place in a serving bowl. Stir in carrots, scallion, and mint; toss gently and set aside.

3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture.

4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or at room temperature.


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