Thin buckwheat noodles, called soba, have been enjoyed in Japan for thousands of years. But it wasn’t until 1993 that the first soba restaurant was opened in the Southern Hemisphere. From Sydney, the concept spread to other Australian cities. Add cooked shrimp (boiled, sautéed, or grilled) if you want to turn simple soba into a more substantial dish.
Ingredients
For the dressing:
- 1/4 cup seasoned rice vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey or maple syrup
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
For the soba noodles:
- One 8-ounce package soba noodles
- 1/2 cup cooked green peas or shelled edamame
- 2 scallions, white and green parts thinly sliced
- 1 pound cooked shrimp, peeled and deveined (optional), for serving
- 2 jalapeños, preferably red, seeded and thinly sliced crosswise, for serving
- Crushed red pepper flakes, for serving
- Lime wedges, for serving
Directions
Step 1
Make the dressing: In a small bowl, whisk together all the ingredients. Set aside.
Step 2
In the meantime, bring a pot of water to a boil and add the noodles. Cook for 1 minute less than the package directions. Drain the noodles and rinse under cold running water to remove any excess starch. Drain once more. Place the noodles in a large bowl. Add the peas, scallions, and dressing to the soba and use tongs to combine
Step 3
Divide the soba among four plates or bowls. Top with the shrimp, if using. Offer small bowls of jalapeños, crushed red pepper flakes, and
lime wedges.
Serves 4