Japanese Soba Noodles with Veggies

Soba noodles are thin, buckwheat-based noodles that are popular in Japan. They can be eaten hot, cold, or room temperature and can be served with virtually any sauce. The last time I remember having soba noodles was when I went to Japan (about a year ago), and this makes me sad. Lately I have been trying to experiment with grains I usually do not use. I do not recall ever cooking with buckwheat, so this gave me even more of an incentive to purchase a package of soba noodles. What did I do with these lovely noodles? Take a look:



JAPANESE SOBA NOODLES WITH VEGGIES

-Roland© Organic Soba Noodles (enough for one person)

-1 Tablespoon sesame oil
-Several shakes of tamari, or soy sauce
-About 1/4 cup mirin (Japanese rice wine)
-Ground ginger, to taste

-1 small onion, cut into wedges
-1 carrot, peeled and cut into thin coins
-2 cloves garlic, minced
-Small handful of baby spinach
-1/4 cup frozen green peas
-Crushed red pepper flakes and sesame seeds for topping, optional

Fill a pot with water and bring to a boil. Toss in soba noodles, cook until tender, drain in a colander, and set aside. At the same time, heat a metal skillet or wok on medium heat. Add sesame oil, tamari, ginger, onion, and carrot. Mix constantly. Once the onions and carrot become crispy, add the mirin and garlic. Continue to stir constantly, occasionally adding water if the pan becomes too dry. Toss in the spinach and peas. Let all of the liquid evaporate and the spinach wilt. Stir in cooked soba noodles and remove from heat. Spoon noodles into a bowl and top with crushed red pepper flakes and sesame seeds.

Enjoy with chopsticks and a cup of hot green tea.