Friday, September 5, 2008

Soba Noodles with Summer Vegetables

A few months ago I tried one of Heidi Swanson's Soba noodle recipes ( and I am now a true fan of them. I never would have thought that Soba Noodles which are typically Japanese could be done in a more Italian style and still taste wonderful!

Soba noodles are great because they are high in protein, so fill you up more than most other pastas would. They are also super quick cooking, taking only about 4-5 minutes to make.

Soba Noodles with Summer Vegetables
1 portion of soba noodles (the individually wrapped bunches will feed 1 as a main)
1 handful of green beans, chopped into 1 inch peices
2 small tomatoes chopped
3 tablespoons olive oil
3 chopped sage leaves
Goat's cheese to top (I used this wonderful Devon garlic cheese from Yellowedge)

Add 1 tablespoon of olive oil to boiling water then add the soba noodles to the boiling water. Put a timer on for 1 minute less than the cooking time written on the soba noodle package (Soba noodles will get very sticky if over cooked) When the timer goes off add the green beans to the the boiling water and cook for one minute more. Drain the noodles in a colander and rinse with cold water.

In a frying pan heat the remaining oil and tomatoes and sage. Add the drained noodles and stir until everything is hot (about 1 minute.)

Serve with goats cheese.

Prep Time: 2 minutes
Cook Time: 5-6 minutes

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