こんにちは (that’s hello in Japanese, in case you’re confused). Have you ever tried soba noodles? I sure hope so. If you haven’t, I suggest adding trying them to your bucket list. In fact, these are the most popular noodles in Tokyo, and I totally understand why. These delightfully nutty-tasting Japanese noodles are über simple to make (much like standard pasta) and depending upon the variety (most often, these noodles are made entirely from buckwheat), contain appreciable levels of iron, calcium, potassium, magnesium and phosphorous (all important minerals) as well as B vitamins pivotal for energy, metabolism, brain function and mood.
Wait! There’s more! An 85 g serving of dry pasta provides 15 grams of protein and 7 grams of tummy-filling fibre. In the “good/fun to know” section of this blog, soba noodles made of 100% buckwheat are quite often gluten-free and therefore suitable for people with Celiac’s. Findings from placebo-controlled Canadian research (woo-hoo! 🙂 go Canada!) published in the “Journal of Agricultural and Food Chemistry” indicate that buckwheat extract lowered blood glucose in rats when compared to placebo. On a similar note, according to Dr. Andrew Weil, it is the newly discovered component in buckwheat called “fagopyritol” that helps manage type II diabetes. Despite it’s name, buckwheat is not related to wheat, nor is it truly a grain though it masquerades as one; it is actually a fruit seed that is part of the rhubarb family.
What follows is a simple pasta dish that you can make next time you are craving some delicious Asian food and that you can whip up before you can say “こんにちは”.
Basically just have a look at the title, minus the sesame oil, to know what to throw into this pasta dish 😉 .
1. Sauté the shelled edamame, squash, sesame seeds (white and/or black), peanut butter, garlic and onion in sesame oil (or any other oil) as you cook your pasta.
2. Once your buckwheat noodles are cooked and cooled, top with the edamame and squash sautéed mix.
3. Slowly savour 🙂 .