If you’re looking for the easiest soba noodles recipes ever, then fortunately you’ve come to the right place. I’ve been wanting to play around with buckwheat and soba noodles for quite some time, but simply never got around to it. Maybe I was scared, maybe I just wasn’t interested. But my new found love of Asian cuisine
i.e. kimchi has definitely gotten me out my comfort zone and interested in working with new ingredients.
This dish isn’t just insanely good, but good for you! I tried to not only think about taste, but also nutrition. I usually opt for almond butter over peanut because it has more protein, but with this dish you really need that peanut-y flavor. Besides, any nuts are a good source of monounsaturated fat, the kind of fat that promotes heart health and can make you slim. Also note that you can use soy sauce, but I opted for liquid aminos to make this dish gluten-free. Traditional soy sauce actually has gluten in it, so say goodbye to using that crap at sushi restaurants. Liquid aminos, however, taste just like soy sauce and are a much better alternative. Finally, keep in mind how this dish is naturally vegan, but you can add protein like chicken or beef if that suits your diet and lifestyle.
One last point. You’re probably wondering why I kept the red peppers raw in this dish. Red/multicolored bell peppers are one of the best foods you could possibly eat. They’re loaded with Vitamin C and can definitely help relieve both skin that’s too oily and skin that’s too dry. When they’re cooked, however, often a lot of those crucial vitamins and enzymes are destroyed. I like to keep them raw on the side for a bitch of crunch and texture in between bites.
Happy eats everyone! Remember that soba and buckwheat noodles can be made in a ton of different ways. What’s your favorite soba noodle recipe?!