The soba noodle salad has always been a favorite because of its versatility. Diets containing buckwheat flour lower the risk of having high cholesterol and high blood pressure. The vegetables in this dish provide many vitamins and antioxidants.
- 8 ounces of cooked Soba Noodles (100% buckwheat noodles)
- ½ red bell pepper or 4 ounces worth
- 1 carrot peeled and sliced thin.
- 2 cups broccoli rinsed and cut down to finger sized
- 1 cup cauliflower rinsed and cut down to finger sized
- 1 scallion or 2 Tablespoons of Spanish onions
Cooking soba noodles is very much like pasta but cooks very fast and needs to be cooled off with cold running water very quickly.
- Place 10 cups of water in a medium saucepan or stockpot. High flame. Once the water boils, add soba noodles while stirring.
- Watch noodles cook and have strainer nearby. Once the noodles bend easily, taste one to see if it’s still crunchy. If it is let it cook longer. If there’s no crunch remove them from the flame and pour into a strainer.
- Turn on the water to cold and hold noodles under the cool water rinsing.
- Reserve and add the vegetable once they are cooked.
- To cook the vegetable warm a pan and add some oil. Begin with cooking the thinly sliced carrots since they cook the slowest. Followed by the cauliflower, broccoli, red bell peppers and scallions.
- Stir together your cooked vegetables with the soba noodles and sometimes liquids such as soy sauce; sesame oil or balsamic vinegar may be a nice addition to the overall flavor.