Soba Noodles

by Scott Bell

We picked up some soba (buckwheat) noodles last week, and I was eager to try them out in an Asian-inspired dish. The sauce turned great, and it’s super basic: soy sauce, peanut butter, and Sriracha, all mixed to taste — I started out with small, equal amounts of each and went from there. Sriracha has some sugar in it already, but a little bit more sweetness would be nice here, too. We served the noodles with some sprouted legumes (adzuki beans, mung beans, lentils).

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