I've recently been reading about food I'm not eating but should be. Buckwheat is one of them. Buckwheat is not derived from wheat, nor is it a grain. It's actually a fruit seed related to rhubarb. With it you can make products such as noodles that are higher in protein than regular pasta, and they don't contain gluten. I stumbled across a recipe on
whfoods.com, which is one of my favourite websites. It's a Japanese dish that uses soba noodles, which are basically buckwheat noodles. The recipe was simple, so I tried it. Wow!
It is to
die for! Whenever I come across a food combination that absolutely blows me away, I always have the same response: "This...is the food of the gods."
Check it out:
Tan Tan Noodles
Prep and Cook Time: Prep and cooking time: 15 minutes
Ingredients:
- ¼ lb Soba noodles
- ½ cup minced scallion
Sauce
- 2 TBS peanut butter
- 2 TBS rice vinegar
- 1½ TBS soy sauce
- 1 TBS honey
- 2 medium cloves garlic, chopped
- 2½ TBS minced or grated fresh ginger
- 2 TBS water
- pinch cayenne to taste
- Salt and white pepper to taste
Directions:
- Bring lightly salted water to a boil and cook soba noodles according to package instructions.
- While water is coming to a boil, blend sauce ingredients together in a blender and mince scallion.
- Drain noodles, and toss with sauce and scallion.
Serves 4 as side dish
Whfoods.com
* * * * *
It says it's a side dish, which would be nice, but I turned this into a main dish by calling it 2 servings and adding some seitan strips. I'm sure tofu would make it delicious as well.
The cool thing is buckwheat has more nutrition than semolina (wheat) pasta. These noodles went wonderfully with the recipe. It didn't seem like I was eating something that is good for you but doesn't taste as good as the "real thing."
This is an amazing dish.