Have you ever tried Korean-style buckwheat Soba Noodles? If not, you are missing out on something really delicious. Recently, we have been exploring many Asian flavors and loving them. The most wonderful thing about these flavors is that they feel like summer on a plate. In this dish, crunchy, crispy rainbow vegetables are paired with buckwheat Soba noodles and a spicy dressing. Soba noodles are usually served cold as a salad or sometimes as a stir fry. Here, I have combined both methods and created a recipe that is perfect for a weekday lunch or a comforting weekend dinner.
What are Soba Noodles?
They’re a Japanese version of thin noodles (similar to spaghetti- they are made of buckwheat flour. ) If you do not want to use Soba noodles, you can use any noodles or spaghetti you choose. I can’t tell you how many times spaghetti has saved my life when I needed to whip up some noodles in a jiffy.
What Types of Vegetables Can You Use to Make These Noodles?
You can use anything you like. Many people think that specific vegetables are necessary. I agree that using bok choy, sugar snap peas, and scallions makes this dish taste better, but there is no reason that you cannot use any other vegetables of your choice. I have used all types of colored peppers, carrots, bok choy, asparagus, English cucumbers, scallions, onions, and cabbage here.
What Type of Sauce Should You Use in This Recipe?
I have used my own Korean-influenced sauce for this recipe. It has a slight Thai flavor with a heavy Korean influence. The main base of this sauce is a Korean chili paste known as Gochujang.
Do You Need Any Protein in These Noodles?
It depends on your preference. To complete a meal, people typically add tofu as a vegetarian option. For non-vegetarian possibilities, add chicken or any meat you choose. There are no rules- use your imagination and creativity.
