soba

sesame soy eggplant with soba noodles :: by radish*rose

sesame soy eggplant with soba noodles

radish*rose 0 comment

I love eggplant, and am always looking for fresh ways to cook with it. Steaming the eggplant turns it into a soft and silky sponge ready to soak up a flavorful Asian-inspired marinade. This recipe is inspired by one from the New York Times for a cold summer salad, but since it’s winter where I am, I’ve adapted it to be a lovely topping for nutty, hearty buckwheat soba noodles instead, which can be enjoyed warm, room temperature, or cold, and I’ve added baby spinach to the overall dish instead of serving it atop greens. But if you like, you can go with the original recipe’s plan of serving it over baby arugula, or perhaps over zoodles (zucchini noodles made with a spiralizer) if that’s your thing. How’s that for versatility? Continue reading

kimchi soba noodles :: by radish*rose

kimchi soba noodles

radish*rose 1 Comment

Helloooo! Did you miss me? I took a wee holiday break from blogging, due to all the end-of-year craziness and celebration, and I am back all bright-eyed and bouncy! Speaking of celebration, did you know that many Asian cultures ring in the New Year by eating noodles, which represent long life? My good friend described to me how to make kimchi soba noodles – not just for New Year’s, but as a simple everyday one-pot dinner using ingredients that are easy to keep on hand. Soba noodles are made from buckwheat, and have a hearty, nutty flavor which is perfect with the strong garlicky flavor of the kimchi. I’ve added tofu and spinach for extra goodness, and you should feel free to add whatever vegetables and protein you like as well.  Continue reading