This is what happens when a noodle junkie needs a fix. She starts looking at recipes in a whole new way, vigilant for opportunities to incorporate slippery, chewy strands of noodles for a quick, one-bowl meal.
Since I started experimenting with whole grains, I’ve come to realize how easy it really is to switch out the carbs in most dishes to feature quinoa, farro or even lentils, in place of refined wheat. I’ve committed this principle of substitution to heart in my cooking that I’m expanding it into noodle territory, particularly soba – Japanese buckwheat noodles.
While I’m firm friends with egg noodles (of the Chinese and Italian varieties) and flat rice noodles, soba noodles and I are still getting to know each other. It’s deceived me so far with its unassuming presentation at Japanese restaurants, arriving as a mound of buckwheat strands accompanied by its dipping sauce. Instead of viewing its simplicity as a statement of quality, I deemed it too boring for consumption. It wasn’t until I read Sarka’s post and got myself a copy of Plenty that I began to see soba in a whole new light, mixed with other ingredients and dressings for a very different type of dish. A little unconventional, yes, but inspiring nonetheless.