Soba noodles, the famous Japanese noodles, are made from buckwheat. Buckwheat is a grain called pseundocereal, the seeds are eaten, unlike wheat which is a grass. I know my variety were not organic, but it still seemed like a good choice. The Japanese eat them all the time and look at the size of them.
Eventually I will buy some buckwheat flour. I’m anxious to make a traditional French galette (savory crepe made with buckwheat).
Ingredients:
- soba noodles {enough for 2}
- raw shrimp {enough for 2…this will vary with the size of your shrimp}
- 1 cup of cooked spinach
- 2 eggs poached {I follow the directions from Martha Stewart to poach.}
- juice of 1/2 a lemon
- salt and pepper
- olive oil for cooking/sauteing
Directions:
- Cook soba noodles according to the package. Remember that there will be time to rinse off the noodles and you can prepare your other ingredients at that time.
- Meanwhile, add oil to a hot pan and add your spinach, salt + pepper. Cook until just wilted. Add your shrimp, lemon, more olive oil and a bit more salt + pepper. Cook just until the shrimp are pink and no longer translucent.
- Poach your egg
- Add everything to a couple of plates.
NOTES: I’ve made this before and added a bit of soy milk and Italian seasoning and fresh basil…and it was also amazing. So you can add any spices/herbs because the soba noodles are quite mild and are a great substitution for regular spaghetti noodles.
Une Peach 