Soba is a Japanese noodle roughly the size of spaghetti and is generally served cold (but it’s great in hot soups, too.). Since these sesame soba noodles are made of buckwheat flour instead of wheat flour or semolina, they end up having more protein and less calories than traditional pastas! I read on a diabetes blog that soba noodles can help regulate blood glucose levels so I thought I’d give it a shot, and it worked…my levels didn’t spike as high an hour later as they would have with normal pasta.
Sesame Soba Noodles Ingredients
- 1/3 cup Sesame Seeds, Toasted
- 8 ounce Package of Soba Noodles (I buy Hakubaku Organic Soba in bulk)
- 2 Teaspoons Rice Vinegar
- 5 Teaspoons Soy Sauce
- 2 Teaspoons Honey
- 2 Teaspoons Toasted Sesame Oil
- 1 Bunch Green Onions, Chopped Fine
- 1/4 Teaspoon Red Pepper Flakes (I prefer Simply Organic brand)
And here’s how you make it:
- Toast the sesame seeds in a pan (no oil, dry pan) over a high heat until just brown.
- Bring a pot of water to boil. Add soba noodles, reduce heat to medium, and cook for about 6 minutes.
- Drain noodles and plunge them in to a bowl of ice water to quickly cool them off.
- In a glass bowl, mix rice vinegar, honey, soy sauce, pepper flakes, and sesame oil and whisk.
- Toss all ingredients well (including the cold drained noodles), and add the sesame seeds and green onions last.
- Pop in the fridge for an hour to let the flavors meld.