This is a nice soba noodles recipe. I was first introduced to soba noodles by my sister-in-law, who loves to make them with just tamari and green onion for seasoning.
I like to use them in all kinds of healthy vegan recipes, especially fresh salads with a flavorful dressing. Soba noodles are made with buckwheat, which is gluten-free and can be found in the Asian section of the grocery store, or Chinatown.
Prep time: 10 minutes
Cooking Time: 15 minutes
Time from start to eating: 25 minutes
Makes enough for 2 (with some extra sauce).
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and today we’re gonna make sesame citrus soba noodles.
How’s that for alliteration? Phil’s like alliteration so I try to work them in when I can. Alright! For citrus I have got a lemon, an orange and a lime. Very colourful, very beautiful!
What I’m gonna do is zest them, take my zester and just get the very outer portion of the skin off of them. This is where a whole lot of flavour is packed as well as some nutrients.
I love zest! It’s one of my favourite things, it’s so flavourful. You can use a grader if you don’t have a zester like this but zester are really quite cheap you can find them at thrift stores for just a few dollars, that’s right like mine and they’re just so handy and this one smells really delicious. Sometimes the smaller they are the better they are.
Ok! Once you get all of your zest in the bowl then you cut your fruits in half and what I do is just take a strainer like this over the bowl, take my fruit, jab the zester into the flesh and just squeeze all that beautiful juice out.
Alright! I got a bowl full of delicious juice here; lot of juice came out of those fruits. Water is boiling behind me here with the soba noodles in it. You need to give them a stir occasionally because they do tend to stick to each other as well at the bottom of the pot.
Ok! To our citrus juice, extravaganza over here, we’re going to add some miso which is a fermented soy paste that really doesn’t sound appetizing does it? but it’s for flavour and for texture. Once you get it in there, it’s good stuff.
I don’t use soy usually but when it’s fermented it breaks down the sugar in soy that’s indigestible so the fermented stuff is ok so make sure that that miso breaks up in the liquid. It likes to stay in chunks; it’s like its shy in group or something. Come on miso!
Alright! Next I’m going to add a little bit of toasted sesame oil hence the sesame citrus soba. Sesame oil when toasted is extremely flavourful. See you only need a little bit also going to put just a touch of brown rice vinegar in here.
There’s a “CDD” in those citrus fruits so we don’t need a lot of vinegar for this. Give it a mix. I’m missing anything? Nope! Good!
Ok! Continue to keep an eye on your noodles, give them a little stir when they start to get frothy and chopped up your vegetables so I got carrots, cucumber, avocados, green onion.
I like to do a julienned cut with the carrots and cucumber. This is not necessary it’s just sometimes when vegetables are different shapes they taste different in your mouth. Anyways, key to julienned cut is having a sharp knife. Once you have a sharp knife things should go pretty smoothly.
Then with the avocado you wanna be looking for one that is dark purple and it should press in a little bit when you squish it but not too much. What does it feel like? Kinda like the outside of an orange. Little bit squishy, not too much. If it’s too squishy, it’s gonna be brown inside. If it’s not squishy enough, it’s not gonna be right.
So what you do to cut avocado is sliced it right along the circumference if will. Ok! Give it a twist. Comes apart like that, pip will be one side, whoopee on the other. If the pit is really nice and smooth you know that it is perfectly right.
So, this one has a little bit of green on the outside not totally ripe but pretty good to get the pip out, give it a whack with your knife. Woah! Don’t miss! Twist the pip, it will eventually come out. This one is not perfectly ripe so that was a little bit more difficult than usual.
And then you can put the pip in your compost. If you live somewhere where avocados trees grow you can actually grow that pip and make sure that your noodles aren’t sticking. These are actually looking pretty much done.
Testing for doneness by fishing one out and eating it! Now we’re done. Oven off!
So turn it off, strain them, continue to cutting your vegetables and once you got your avocados into quarters, the skin if the avocados are properly ripe will just pull off like that, into the compost.
So you get the avocado and green onion in here, pour the dressing over the vegetables, give it a toss. You can toss the noodles in with the vegetables if you like I do that sometimes, other times I like to get the noodles on the plate. Place some vegetables on top. There’s plenty of sauce left at the bottom of the vegetables you can drizzle some more on top.
Finish it off with a few sesame seeds and you’ve got yourself a beautiful meal of sesame citrus soba noodles.
Hope you enjoy. You can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.
There’s acidity in those citrus fruits so we don’t need a lot of vinegar for this. Give it a mix. I’m missing anything? Nope! Good!