Kimchi Soba (Buckwheat Noodles)

Bring water to a boil and add soba. Stir and cook, uncovered, for 5 to 10 minutes until al dente. Drain and rinse under cold water.
Place drained soba into a large bowl and add scallions, kimchi, sesame oil and vinegar. Toss to combine.
Top with toasted sesame seeds. May be enjoyed lukewarm, room temperature or chilled.

Grain:

Ingredients:

1 lb dry buckwheat soba noodles

8 cups water with ½ teaspoon salt

6 scallions, thinly sliced

1 ¼ cup kimchi, coarsely chopped

4 tablespoons sesame oil

3 tablespoons rice vinegar

3 tablespoons toasted sesame seeds

Active time:

15 minutes

Yield:

12

Nutrition:

Calories: 190, Total Fat: 6g, Saturated Fat: 1g, Sodium: 530 mg, Carbohydrate: 30g, Fiber: 2g, Sugar: 2g (Added Sugar: 0g), Protein: 5g

Author:

Recipe and photo courtesy of Linda Shiue, MD Spicebox Travels [2].

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This is a great buckwheat noodle dish, served either hot or cold, that has a serious kick to it!