Strictly You has some new delicious recipes using Soba noodles. Just in case you don’t know much about them, here’s some tips for preparing them.
In Japanese Soba means buckwheat. If possible you want noodles that are 100% buckwheat, but some products do have added wheat. So if you’re looking for a gluten free product make sure to read the label and keep an eye out for this.
Although the calorie count is virtually the same as spaghetti, soba noodles contain some other health benefits above spaghetti. They are a good source of B vitamins, folic acid, calcium, magnesium, zinc and potassium.
If you’ve had them before and experienced gluey noodles - don’t worry - this can be easily avoided if you prepare them properly. If the excess starch isn’t rinsed off they can become sticky.
Cook your noodles in boiling water, but don’t salt the water. Make sure they’re submerged, and allow the water to return to the boil. Then reduce the heat to a simmer and follow instructions on the packet for cooking time. This will most likely be between 3 - 7 minutes.
Unlike pasta or spaghetti you don’t want your noodles to be al dente. They need to be fully cooked, but not too soft.
When they’re ready, drain in a colander and immediately after, transfer to a bowl of cold water. Use your hands to rub off the excess starch. The cold water will stop the cooking process as well as preventing them from clumping together. Rinse in the colander again and you’re done!
These noodles can be used in hot or cold recipes. They can easily be reheated in a pan with other ingredients, added to soups, or even submerged again in hot water to heat up.
If you want to know where to find them in the supermarket, the best place to start is in the international food aisle. If no luck there, try the gluten free or health food products or possibly the pasta section.
Creamy Paprika Chicken & Soba Noodles
- 100 g Chicken Breast
- 1 tsp Olive Oil
- 1 tsp Ground/Smoked Paprika
- 0.25 tsp Garlic Powder
- 50 g Snow Peas
- 0.5 cup Cherry Tomatoes
- 30 g Corn Kernels
- 40 g Soba Noodles
- 2.5 tbsp Light Cooking Cream
- 1 tsp Soy Sauce
Cube chicken. Place in a bowl with olive oil, paprika, garlic powder and salt. Mix well so all chicken pieces are covered with oil and spice. Set aside.
De-string snow peas
Halve cherry tomatoes
Cook soba noodles in boiling water, but don’t salt the water. Submerge and allow the water to return to the boil. Reduce the heat to a simmer and follow instructions on the packet for cooking time - approx. 3 - 4 minutes. They should be fully cooked but not too soft. When ready, drain in a colander and immediately after, transfer to a bowl of cold water. Use your hands to rub off the excess starch. The cold water will stop the cooking process as well as preventing them from clumping together. Rinse in the colander again.
Cook chicken in a hot pan - turning constantly to seal all sides. Cook approx. 4 - 5 minutes or until cooked through.
Add snow peas, cherry tomatoes and corn to pan. Brown for approx. 1 - 2 minutes.
Add cooking cream and soy sauce. Stir through and reduce to a simmer.
When combined serve on soba noodles.