Although it has Chinese origin, this is a popular Japanese dish. Soba is the first meal of the year for many Japanese, eaten at midnight to ensure good luck and health in the coming year.
The reason that I started to make Japanese-style meals at home was soba. Soba is the name for noodles made from buckwheat flour. It’s thin, greyis brown with a silky smooth texture.
I’m convinced that it is heathy and makes the veins stronger.
I baked some rolls, bread and pancakes (galettes) using buckwheat flour before, then some days ago I read about soba at Nigella and in the books of Naomi Moriyama, and I fell in love with it!
Buckwheat noodles in Japanese style (Fried Soba)
1 tablespoon vegetable oil, 1 onion, 2 clove garlic, crushed,
1 teaspoon grated fresh ginger,
300 vegetable-mix (carrot, shredded cabbage, french beans etc.),
1 tablespoon shredded dried seaweed.
For the sauce:
1 tablespoon sugar, 60 ml ricewine (mirin),
60 ml japanese soy sauce, 2 tablespoon sake.
Cooked noodles in a large saucepan of boiling water. And heated sesame oil and vegetable oil in a wok with the onion, than I added mix-vegetables, and heated till then it’s softens. Added grated ginger and crushed garlic and buckwheat noodles. Sprinkled with seaweed. Combined to reheat. And poured the sauce and mixed.