Soba Noodles with Peanut Ginger Sauce

2 grains, 2 proteins, 1 vegetable20140310-143917.jpg

Growing up, I had buckwheat, or “Kasha”, all the time. It is one of the most popular grains in Russia and is often served with mushrooms and butter. There is even a Russian proverb, “Маслом кашу не испортишь” , or “You can’t spoil Kasha with butter”.

Sadly, I didn’t know how to translate “grechnevaya kasha” to English until I was in college. When friends came over for dinner I usually stuck with “this oat, rice, kasha stuff…you’ll like it don’t worry”.

They probably worried.
20140310-143922.jpgOn the other hand in Japan, soba, meaning buckwheat, is usually eaten in noodle form. Soba noodles are high in fiber, B vitamins, and full of minerals like manganese. Although the protein is not complete, it is a higher quality protein than regular spaghetti.


To complete the protein I added nuts, seeds, and edamame to the dish. It was absolutely delicious!

Peanut Ginger Dressing:

1 tbsp PB2 [1/2 protein]

1 garlic clove

1/2 tbsp chopped ginger

1/2 tbsp tamari

1 tbsp lemon juice

1 tbsp water


3.5 oz soba noodles, cooked [2 grains, 1/2 protein]

1/4 cup grated carrots

1/6 bell pepper, julienne cut

3/4 cup edamame, spinach, broccoli blend [1 vegetable, 1 protein]

>>Cook soba noodle according to package. Steam vegetables or sauté in 1 tsp oil. Combine noodles and vegetables in a dish, pour dressing, and stir. Garnish with toasted sesame seeds or chopped peanuts.


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