BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP
As soon as I saw Buckwheat I thought of Soba Noodles and this is my version of them (quite a bit of trial & error). There will be noodles left over but they are wonderful warmed in a bit of butter on a pan and served as you would a pasta side dish. Spice up the soup more or less to your personal taste. This dough is very easy to work with and is easily managed by hand rolling and cutting on a well dusted (*with buckwheat flour) board. However Soba Noodles are readily avable in most Oriental supermarkets and it does save a lot of work,
Provided by Bergy
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Noodles.
- Mix the buckwheat & white flour in a large bowl.
- Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
- This step should be done quickly.
- Set the remaining water aside.
- Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
- Keep doing this until the water and flour are well mixed.
- Your dough should be pliable but not sticky.
- Add remaining water if necessary.
- If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
- If you do not have a mixer knead by hand as you would bread dough.
- This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
- Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
- Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
- Continue doing this until you have cut up all the dough.
- Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
- Place noodles in a bowl.
- Soup.
- Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
- Add stock, soy, wasabi, honey & balsamic vinegar.
- Bring to a boil, add zucchini, peas & peppers.
- Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
- To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
- For Vegetarian use only the Vegetable broth.
BUCKWHEAT NOODLE AND CHICKEN SOUP
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams
JAPANESE SOBA NOODLE SOUP
Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
- Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
- Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
- Per serving:
- Calories: 196
- Total fat: 3g
- Protein: 10g
- Fiber: 3g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 511mg
BUCKWHEAT-NOODLE SALAD
Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Cook the soba noodles until al dente, about 7 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl.
- Meanwhile, in a small bowl, whisk together peanut butter, vinegar, soy sauce, sesame oil, and salt until well combined and smooth. Pour peanut sauce over the noodles. Add pea shoots, mango, and glaze; toss to combine. Sprinkle with chopped peanuts, and serve immediately.
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