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Discussion Starter · #1 ·
Does anyone have any healthy recipies using soba noodles?<br>
I've never cooked with them before. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/heartbeat.gif" style="border:0px solid;" title="heartbeat">
 

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We do lots of Udon...I wonder, are they similar? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/headscratch.gif" style="border:0px solid;" title="headscratch"><br>
Are soba buckwheat?
 

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Discussion Starter · #3 ·
yes exactly---they are soba udon noodles<br><br>
What do you make with them? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love">
 

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I just saw a recipe in Martha Stewart's Everday Food. Hang on. . .<br><br>
salt and pepper<br>
6 oz soba noodles<br>
3 tbs hoisin sauce<br>
2 tbs fresh lime juice<br>
1 tbs olive oil<br>
3 carrots, peeled and shredded<br>
1 red bell pepper, seeded and cut into strips<br>
3 scallions, halved lengthwise and cut into 2 inch strips<br>
cooked pork tenderloin (this recipe uses the leftover pork from a previous recipe in the magazine. I'm sure you could use whatever meat you want or tofu.)<br>
red-pepper flakes and lime wedges (optional)<br><br>
1. Boil noodles according to package instructions; drain.<br><br>
2. In large boil, whisk together hoisin, lime juice and oil; season with salt and pepper. Add noodles, carrots, bell pepper, and scallions; toss.<br><br>
3. Thinly slice pork. Add to bowl with noodles; toss well. Serve at room temperature or chilled; garnish with pepper flakes and lime wedges if desired.
 

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We eat soba frequently, yum! My favorite simple way to eat them is with cubed, cooked squash, sesame oil, soy sauce and scallions. You could use cubed, marinated tofu in this too.
 

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I make Thai noodle salad with them. I'll post recipe this afternoon...<br>
DD's having a meltdown! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/nut.gif" style="border:0px solid;" title="nut">
 

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Okay the amounts are an estimate as the original recipe will feed a small country. I usually just wing it!<br>
(I stole, I mean borrowed, the recipe from a health food store I worked at when I was 16) <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/mischievous.gif" style="border:0px solid;" title="mischief"> .<br>
BTW- This is traditionally a cold salad but we've eaten it warm & it's still good.<br><br><br><br><div style="text-align:center;"><b>Thai Sesame Noodles</b></div>
<br>
2 Tbsp. natural peanut butter<br>
1 Tbsp. dark (toasted) sesame oil<br>
3 Tbsp. tamari or Braggs<br>
1 1/2 Tbsp. rice vinegar<br>
1 scallion, finely chopped<br>
Minced garlic & ginger to taste (I use obscene amounts <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"> I can't even guess what a normal person would use)<br><br>
Put it all in a food processor & mix till a paste is formed.<br><br>
Cook udon noodles al dente, rinse in cold water & drain.<br><br>
Toss noodles with P-nut butter mixture & 1 Tbsp. black sesame seeds.<br>
Garnish with one of the following combos:<br><br>
DP's fave...<br>
Diced cucumber<br>
Diced tomato<br>
3-4 sliced scallions<br><br>
My fave:<br>
Lightly steamed broccoli<br>
Carrot matchsticks<br>
Sautéed, sliced shitake mushrooms<br>
3-4 sliced scallions<br>
*I add a little crushed red pepper to the paste...but I'm crazy like that!<br><br>
Yum!
 

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Oooh wow I have to try the Thai Sesame recipe. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
I'm lazy. I usually just throw them in a pot w/some leftover chicken stock (the gooey kind), some chicken, some veggies and maybe some water.<br><br>
It's like the 5 minute version of chicken noodle soup. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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We eat soba noodles every other day for lunch, sometimes every day. We just add some soy sauce, sesame seed oil, and honey. So yummy and simple. I always serve it with some veggie soup or something.<br><br>
I've also eaten soba udon style, which was soo good, but don't have any udon soup recipes. Which btw, aren't udon noodles white and refined, whereas soba is made of buckwheat?
 

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I used to live on these smothered with steamed cabbage. Sesame oil, braggs, and whatever other veggies are around. The cabbage thing is awesome, though. My best friend was Japanese and one of their family meals was kinda like that, but they put bacon or sausage or something bleah like that in it too.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">Which btw, aren't udon noodles white and refined, whereas soba is made of buckwheat?</td>
</tr></table></div>
Yeah, soba is buckwheat.<br>
Udon is made from spring wheat. It's lighter in color but it's not refined...they're pretty dense & chewy despite the lighter color.<br><br><br><br>
The only brand I've bought is Eden. They have soba noodles & udon noodles, I'm not sure if the two are interchangable in recipes. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shrug.gif" style="border:0px solid;" title="shrug"><br><br>
OP said she had soba udon(?)
 

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soba and udon are both served cold w/ a dipping sauce made from dashi (japanese fish stock, shoyu, and wasabi. usually w/ green onions. When its served hot, the noodles are cooked seperately and then put into broth (dashi or chicken broth) w/ vegetables and meat (soemtimes.<br>
"Yaki-udon" is also very popular, stirfry veggies (cabbage, carrots, green peppers, etc and tofu or other meat if you prefer, add cooked udon at the end. Add sauce (i.e Bulldog or other yakisoba sauce). Sometimes i make this w. soba noodles but only when my husband isnt here because for some reason Japanese think its v. strange to eat soba in any other way than mentioned above.<br>
the main point is the noodles are always cooked seperatlya and then added to the other ingredients.
 

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Discussion Starter · #15 ·
Thanks everyone for all your ideas! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love"><br><br>
A girlfriend gave me this one---I made it tonight and it was AMAZING!!!!<br><br>
I added <span style="color:#008000;">steamed zucchini</span> and omitted the peanuts--and added <span>extra garlic</span>.<br><br><span style="color:#FF0000;">My 18 month old LOVED it.</span><br><br>
Ginger Peanut Soba Noodles<br><br>
prep time: 10 minutes | cooking time: 10 minutes | makes 4 servings<br><br>
This recipe is quick and easy, but you'd never know it!<br><br>
Equipment:<br><br><br>
Ingredients<br>
One package soba noodles<br>
1/3 cup soy sauce<br>
1 Tbsp toasted sesame oil<br>
1 Tbsp peanut butter<br>
1 Tbsp water<br>
1 tsp ginger, grated<br>
1 small clove garlic, minced or pressed<br>
1 head broccoli, steamed<br>
1 red or green bell pepper, thinly sliced<br>
sesame seeds, chopped peanuts, cilantro & chopped green onion for garnish<br><br>
Directions<br>
Prepare noodles as directed on package.<br><br>
Drain noodles. In a small bowl combine soy sauce, sesame oil, peanut butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at<br>
a time until it looks like it will blend nicely with the noodles and not glop.<br><br>
Top generously with chopped peanuts, cilantro, scallions, sesame seeds, and steamed broccoli.<br><br>
Eat hot or even chilled or room temperature. For a heartier meal, serve with a small bowl of miso soup.
 

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i dont know if yuo can get the ingredients in japan, actually its a light colored soysauce which has dashi in it...this is mixed w/ fresh cold water, the ratio is 2:1.<br>
.the wasabi and green onions add a kick. it takes a bit getting use to, as most japanese food does but i like it alot, when my family was visiting us none of them liked it very much <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> (they liked the hot noodles but not the cold)<br>
if anyone wants recipes for japanese food just ask!
 
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