Creamy & Tangy Vs. Fragrant & Savoury: a Battle of the Soba Noodles

I must confess, my favourite food in the world is probably noodles. I grew up eating noodles for breakfast, lunch and dinner…and snack! Whatever the variation, whichever flavour, as long as it’s in the carbohydrate family, I’m down! But as I got older, carbs from wheat got less and less enthusiastic with me. Often feeling bloated after a gluten heavy noodle meal, I began searching for an alternative.

Along came Soba

A recent addition to my regular noodle rotation, it satisfies my cravings without leaving me feeling sluggish. A quality traditional Japanese Soba is made of 80 to 100% buckwheat and that’s what I look for when buying them at the store. Buckwheat is a good source of fibre, antioxidants, essential amino acids and plant-based protein. And when cooked just right and paired with the right sauce, it is so tasty. For me, soba is best at room temperature or chilled.

Same noodle, different tastes

Here, I’ve come up 2 different ways to enjoy Soba noodles. One, with a classic Chinese fragrant scallion oil sauce and the other with a less classic creamy sesame based sauce. Both packed with flavour…both easy to make…both take less than 10mins to put together…these are my takes on Chinese and Japanese fusion cooking.

If you are searching for a refreshing, flavourful and healthy way to curb your noodle cravings, look no further!