Buckwheat Soba Noodle Salad


In general, I try to avoid carb-heavy foods, like pasta, but there are days when you just need some noodles in your life. Thankfully, there are plenty of (somewhat) healthier alternatives to traditional white flour pasta, one of them being soba noodles.

Made with buckwheat, most packaged soba noodles do contain wheat flour, but it is also possible to find brands that make their noodles gluten-free. Either way, they have a smooth texture and distinct nutty flavor, providing the perfect (albeit carb-laden) base for a plethora of nutritious meals.

I’ve made a few soba noodle recipes in the past but this one, from Gwyneth Paltrow’s goop.com, if by far my favorite. It’s pretty simple to throw together, so long as you don’t mind doing a lot of chopping and mincing. The original text doesn’t call for grilled chicken like you see above, but it’s a great option if you want to add some extra protein.

What the recipe does include are steps for a dressing to go along with it, which includes tahini, a gluten-free soy sauce. I am not the biggest soy sauce lover and always tread lightly when it comes to dressings like this, but I was pleasantly surprised to find that the mixture was light but tangy, complementing to noodles and sliced veggies seamlessly.

I think it’s safe to say that, whenever I’m craving carbs, this recipe will be my number one go-to. But, I mean, a little gnocchi now and then never hurt anyone, right…?

Oh, and speaking of food: have any of you seen been following #MakeAMovieHealthy on Twitter? If you haven’t heard of/seen it yet, it’s basically people changing movie titles to make it sound as if the plots revolve around health foods. Some of them are nothing short of brilliant, such as“Harry Potter and the Goblet of Fiber”, “Beauty and the Beet”, “My Appropriately Sized, Low-Fat Greek Yogurt”, and “Gone With the Wheat”, just to name a few. Seriously, google this hashtag ASAP. How much you will laugh today depends on it.

On that note, have a fabulous weekend!


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