This is one of my favorite dishes to cook. It tastes great and only takes about 25 or 30 minutes to prepare! It’s so good and simple that I actually make it quite often. If you are looking for a little something else, it goes great paired with an egg roll.
For anyone who is unsure what soba is, its is buckwheat pasta. Soba is typically found in what American grocery stores are calling the “ethnic foods” section. And at least where I live, you can find it just about anywhere.
12 ounces of soba (buckwheat noodles)
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon cooking sherry
1 teaspoon maple sugar or white sugar
1 inch chopped, fresh ginger
2 garlic cloves, minced
1. Cook soba as directed for the minimum amount of time, usually 4 minutes.
2. For the sauce, mix in a separate bowl: soy sauce, sesame oil, sherry, sugar, ginger, and garlic. Set aside.
3. Steam the shredded carrots and beans sprouts in a pan. The amount is up to you. I use about 2 cups of carrots and a cup of bean sprouts. This usually takes about 20 minutes on low to medium heat.
4. Toast the sesame seeds, about 1/4 cup, in a small frying pan until they begin to brown. Toast over low heat to ensure that they do not burn.
5. In a bowl, mix soba, veggies, and sesame seeds. Pour sauce over the top. Mix everything together until the soba is evenly coated with the sauce. You can add sliced scallions if you like.