Buckwheat noodles in Japanese style (Fried Soba)

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)

250 g dried soba, 1 tablespoon sesame oil,

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.

Sauce: I combined ingredients in a small saucepan and stirring until sugar dissolves.

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.