Tuesday, July 27, 2010

Soba Time

Two creations I made with 100% buckwheat soba noodles:

1. Cucumber Thai Soba Noodles

I created this thai "peanut" sauce as an inexact science, adding to taste. But, here are some general guidelines to recreate:


Trader Joe’s Almond Butter with Flax Seeds
Coconut Milk
2 tsp? Bragg’s Liquid Aminos
1 tsp lime juice
Dash of salt
Thai seasoning
Stevia* (3 drops?)

Heat almond butter over low heat to melt. Add coconut milk to thin, and all other ingredients. Stir.
* I didn't use any sweetener, but probably should have.

Cook noodles, set aside.
Stir-fry tofu.
Use a mandolin to shred cucumber into thin pasta-strips.

Combine noodles, cucumber, tofu, and douse in sauce. YUM!
Sprinkle with shredded almonds and coconut, if desired!

Results? Not exactly a pad-thai, but still quite tasty. The cucumber cuts the amount of pasta, and thus carbs, in addition to freshening up the dish and adding some green.

2. Soba Spaghetti with Marinara

This was an easy one! I just used the leftover soba from the thai creation, and didn't even bother to reheat them. Even better, I had some leftover pizza sauce to use!


sugar-free, ACD friendly Tomato Sauce, if you're lucky enough to have it


chopped and boiled tomatoes, with baking soda to counteract the acidity

OR (my lazy woman's route)

tomato-only tomato paste!
Italian seasoning
fresh basil

Combine seasonings and tomato paste to taste. Mix it into noodles, sprinkle basil on top, and consume.
I was very pleasantly surprised that the marinara flavor nearly 100% covered the buckwheat-ness of the soba!* Or, more accurately, they naturally complemented each other to make a great combination, which tasted like an "ordinary" pasta dish.

(* A year ago I had a very unpleasant experience with a "buckwheat cabbage bread." Since then, strong buckwheat flavor still leaves me a little traumatized...)

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