Soba noodles are made from buckwheat flour. Don’t be fooled by the name…buckwheat is not a grain product, it’s actually a seed from the buckwheat plant! Most buckwheat noodles are gluten free however, some brands add wheat flour so check the label! (Eden brand makes 100% buckwheat noodles) They are a great pasta substitute for those who avoid wheat for dietary or allergy purposes.
Buckwheat has a earthy, nutty flavor and is commonly used in Asian fusion cuisine. Buckwheat is a great source of magnesium, 1 cup contains 86 grams! It also is considered a high quality protein as it provides 8 essential amino acids. But, the biggest health benefit is due to its flavonoid content. The two flavonoids found in buckwheat are quercitin and rutin, which are responsible for maintaining blood flow and preventing oxidation of LDL (bad) cholesterol. Studies link diets high in buckwheat with lower rates of heart disease.
- 1 package soba noodles
- 1 zucchini julienne sliced
- 1/2 cucumber julienne sliced
- 1 cup edamame shelled
- 1/4 – 1/2 cup fresh cilantro leaves
- extra virgin olive oil
- dulse flakes optional
- 4 tablespoons bragg’s amino acids or coconut amino acids tamari
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon agave
- 1/4 – 1/2 teaspoons red chili flakes
- Cook soba noodles according to package. Drain and toss with a few glugs of extra virgin olive oil to prevent clumping. Place in the refrigerator to cool.
- In the meantime, whisk together dressing ingredients.
- Once noodles are cooled, in a large bowl combine with zucchini, cucumber, edamame, cilantro and dressing. Toss to coat.
- Garnish with cashews, dulse flakes, a few more cilantro leaves and an extra dash of red pepper flakes, enjoy 🙂
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