A friend of mine mentioned that she made soba noodles one night for dinner. I couldn’t get soba out of my head. I could think of eating nothing else until I had a fill of buckwheat spaghetti. And cilantro. I needed lots of cilantro.
Dining companion: No Reservations – Brittany
1. Cook soba noodles according to directions. Mine cooked much quicker than semolina noodles.
2. Saute one minced clove of garlic and a few shiitake mushrooms, sliced, in a few teaspoons of sesame oil over medium heat.
3. Add roughly chopped kale (a good handful or more) to the soba during the last minute or so of cooking.
4. Drain the noodles, take the garlic mixture off the heat and toss with noodles.
5. Add the juice of one lime, fresh cilantro and a good shot of Asian chili sauce.
Craving fulfilled.
But as I still have over half of a box of soba noodles left, except to see them again soon.
