Who said that all noodles are full of empty carbs? I just tried a new recipe with soba noodles and it came out delicious! So what is soba & how can you make this dish?
Soba noodles are made from Japanese buckwheat flour, and can be served cold or in a hot soup. Soba also has some great health benefits, including lowering blood sugar levels (reducing your risk of developing diabetes) and lowering your blood pressure and cholesterol.  This is also the perfect fall dish, so if you’re interested, read on below!
*** NOTE: I chose to make this dish with pork, but if you’re trying to watch your fat /sodium intake, feel free to use lean chicken breast or tofu! ***
Here’s what you’ll need:
1-2 lean pork chops (sliced into 1inches slices)
1 pack of soba noodles (check out the pics below for the brand I bought!)
2 tbspns finely chopped fresh ginger
2 tbspns finely chopped fresh garlic
1/2 cup of diced scallions
2 cups of low-sodium chicken broth
1 cup of water
2 cups of coarsely chopped shittake mushrooms
2 cups of coarsely chopped asparagus
1. Dice up all of your ingredients. This dish cooks up pretty fast, so you won’t have time to cut things up while it’s cooking. Here’s what my cutting board looked like (from left to right- ginger, garlic and scallions):
2. Bring some water to a boil in a deep pan to prep for your soba.
1. Heat up a skillet on high heat. Place your pork/chicken on the skillet and allow one side to sear for about 1-3mins. Once one side is browned, give your protein a turn. It will end up looking like this:
2. Once your protein is seared (it doesn’t have to be cooked all the way through), turn off the heat on the pan and place your slices in a small bowl. Set aside.
3. Place your soba noodles in your boiling water. Soba cooks pretty fast (5-7minutes tops) so you want to be careful here. Set a timer if you have to! If soba overcooks it gets sticky, which is not a good look.
4. While your soba is boiling, place your chicken broth, one cup of water, diced garlic/ginger /scallions, asparagus and mushrooms in a deep pot. Cover and let come to a boil as well.
5. Once your noodles are done, turn off the heat. Pour out the boiling water the noodles are sitting in and pour in some ice cold water. Let the noodles sit for a little while and cool down.
6. When your pot of broth/veggies comes to a boil, drop in your seared protein. Allow the protein to finish cooking through in the soup (3-5minutes).
7. Plate your soba noodles, pour on as much of the soup as you like and serve!
This dish is SUPER easy to make and definitely flavorful! It’s also a recipe that tastes even better as leftovers the next day when all the ingredients have had more time to meld together. Definite yum- let me know if you give it a try!