Soba noodles have become so popular that you could probably find them in most local grocery stores – you can even find them as a “broth bowl” at Panera. These noodles are made from buckwheat flour and have a correspondingly strong, nutty flavor. Many buckwheat noodles also have some wheat flour in them, which means they’re not gluten-free. However, pure buckwheat soba can be found, especially at Asian specialty stores or on-line. If you want a nice explanation on the difference between soba, udon, and rice noodles, take a look at the article on Thekitchn.com.
In this article, we show you a simple recipe to make a very tasty spicy sauce for the noodles, using The Serious Foodie Pomegranate Finishing Sauce (click HERE to enter our e-commerce store).
- 3 Tablespoons of [url href=”https://serious-foodie.com/” target=”_blank”][b]The Serious Foodie Pomegranate Sauc[/b]e[/url]
- 1 teaspoon Siracha (or your favorite hot sauce)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/4 cup canola oil, or any other neutral tasting vegetable oil (NOT olive oil)
- Carrot, yellow pepper, onion, snow peas, or other vegetables of your choice
- 1 package Soba noodles
- Mix together in a bowl the Pomegranate Sauce, siracha, soy sauce, and rice wine vinegar. Whisk in the oil.
- Saute the vegetables in 1 tablespoon vegetable oil.
- Cook the noodles according to the directions; drain the noodles.
- Mix together the noodles, vegetables, and the sauce. Serve immediately (can also be served cold).
