Soba Noodle Bowl

By Desiree Brassert

This recipe is vegetarian, but you could also easily add flavored strips of meat or seafood to complete this one-bowl meal.
Soba noodles are a true Japanese delicacy. Thin like spaghetti, they are made with buckwheat flour and their nutty flavor makes an excellent base for stir fries and salads, hot or cold.

For 2 to 3 servings:

• 2 tied bunches of soba noodles*
• 1 small carrot, salt and brown sugar for poaching
• 2 scallions thinly sliced
• 1 cup shelled edamame
• 1 small cucumber peeled and finely sliced in half circle shapes
• 1 head of garlic
• 1/2 cup olive oil
• 1/3 cup vegetable oil
• 1/3 cup soy sauce
• 1/3 cup honey
• 2 tablespoons of rice vinegar
• 1 tablespoons of sesame oil
• 1 2-inch piece of fresh ginger
• Furikake or roasted nori and sesame seeds**
• Sprig of fresh dill (optional)

* We can find Roland brand soba noodles in most of our local supermarkets, this kind is made with a blend of wheat and buckwheat flours.
** Furikake isn’t so easily found, delicious on plain rice or Asian noodles. You can also crisp a sheet of nori over the stove flame and then cut into fine strips.

1. Cut carrot into strips and cook until al dente in water seasoned with salt and brown sugar.
2. Take half of the garlic and slice each clove thinly to make chips. Lightly fry in vegetable oil being careful to not burn. Use metal strainer and reserve the garlic-infused oil.
3. Cook noodles for 2 minutes in boiling salted water. Whisk together the olive oil, honey, soy sauce, vinegar, and sesame oil. Use that remaining oil to lightly fry in a large wok the remaining garlic (finely chopped) and the ginger that has been either shredded or finely chopped.
4. Add half of the dressing ingredients, the noodles, the scallions, and edamame. Place into bowls, finish with carrot and cucumber slices.
5. Pour remaining sauce on top. Finish with the dill, the furikake or other, and the garlic chips.
6. Can turn up the heat by adding freshly sliced hot peppers!