Soba noodles are among my favorite noodles. After having tried them during my trip to Japan, I did nothing but think of a recipe that I could offer. So last week it occurred to me to bring soba noodles with red cabbage and carrots to the table, without using soy sauce. A perfect mix between Japanese tradition and seasonal Italian vegetables.
Soba is a traditional Japanese spaghetti made from buckwheat flour, to which wheat flour is added to improve the dough’s hold. The standard dish is in boiling broth with dashi (fish broth) and soy sauce, but there is also a cold dish where the soba noodles are first boiled and then cooled and seasoned more or less with crispy vegetables. I wanted to cook them in the cold version, slightly browning the cabbage and carrots in the pan, but leaving them crispy.
It is also a really fast recipe, with 10/15 minutes you have a first course ready to eat. Next time I’ll try with a hot version, which would have been perfect on these cold December days.
- 320gr of soba noodles
- 1 red cabbage
- 4 carrots
- 10gr of fresh ginger
- 2 shallots
- fresh chili
- Wash the cabbage and cut it into thin strips. Wash and peel the carrots and cut them into thin strips.
- Peel and cut the ginger into thin strips, put it in a pan with shallots, chilli pepper, oil and carrots.
- Then add the cabbage, salt and sauté for 2-3 minutes.
- Bring the water to a boil and cook the soba noodles for 6 minutes. Drain and pass them under a jet of cold water.
- Add the noodles to the dressing and serve.