Spicy Soba Noodles
Soba noodles, hearty and flavorful Japanese noodles made from either buckwheat only or buckwheat and wheat flour, pair perfectly with peppery watercress and this spicy dressing. This hassle-free dish could not be easier, requiring no cutting at all. The watercress does not need cooking; it just needs a quick wilt, so tossing it in the hot pan with the freshly cooked noodles and sauce will do the trick.
Ingredients
- 8 ounces dried soba noodles
- 2 1/2 tablespoons soy sauce ((use gluten-free, if needed))
- 1 teaspoon chile-garlic sauce
- 1 teaspoon toasted sesame oil
- 6 cups stemmed watercress
- 1 tablespoon neutral-tasting oil
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the noodles and cook for about 8 minutes, or according to package directions, until done.
- 2
Meanwhile, to make the sauce, in a small bowl, stir together the soy sauce, chile-garlic sauce, and sesame oil.
- 3
Drain the noodles in a colander set in the sink. (If you are using 100 percent buckwheat soba, the noodles may be excessively starchy. Give them a quick rinse with hot tap water.)
- 4
Put the watercress in the hot pan. Return the noodles to the pan along with the 1 tablespoon oil. Using tongs, toss to combine. The watercress should wilt from the residual heat of the pan and the noodles.
- 5
Add the sauce and toss until well incorporated. Serve warm or at room temperature.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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