Tuesday, March 4, 2014

Soba Noodles with Ginger and Scallions

A quick vegetarian dish, this Soba noodle recipe combines the flavors of sesame seed oil, ginger, scallions and cilantro.   Japanese Memmi Soup base sauce is added to finish the dish (see special ingredients below).

This noodle dish goes well as a side dish with tempura or teriyaki dishes.  It also works just fine as a main course served on its own.

Servings: 2
Prep Time: 5 minutes
Cooking Time: 15 minutes
Special Ingredients: Memmi Soup Base - this bottled sauce is available in most Asian food markets and has become commonly available in major grocery chains usually located in the Asian aisle.  Look for the Kikkoman brand.


9 oz, Soba Noodles
3 Tablespoons Sesame Seed Oil (divided)
1/2 inch Ginger thinly sliced
2 Tablespoons Memmi Soup Base
2 Green Onions chopped
1/2 Cup Cilantro chopped

In a medium sauce pan, bring 6 cups of salted water with a tablespoon of sesame oil to a boil.  Add the soba noodles and cook at a brisk simmer for 4 minutes or until the noodles are al dente.   Remove the cooked noodles from the water and set aside.

In a large skillet, place the remaining 2 tablespoons sesame seed oil over medium high heat.  Add the ginger and saut√© until soft and fragrant.   Remove the pan from the heat and add the noodles into the ginger infused oil and toss until well coated.  Pour the Memmi soup base over the noodles and toss again to coat.  Add the green onions and cilantro onto the noodles and toss once more to combine the ingredients.

Serve the noodles as a side dish to a larger meal or simply serve on its own for a light meal. Enjoy.

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