Soba Noodles Recipe
We Paired it With: 2014 Guiberteau Chenin Blanc, ‘Breze’ Saumur, Loire Valley, FR
This recipe is extremely customizable. Take this base recipe and adjust it to your liking - you can choose a different protein, different vegetables, or adjust the spice. I chose to use sweet chili sauce because I wanted to avoid too much spice to pair with the wine. I also chose the vegetables and meat based off the season and what we had on hand. I chose to smoke the meat because it complimented the wine we had chosen. If you choose another similar wine, like Savennieres, dry Vouvray, or another Saumur Blanc, I recommend smoking or grilling the meat.
1 10 oz package soba noodles
2 Tbs Soy Sauce
2 Tbs Sesame Oil
2 Tbs Sweet Chili Sauce (such as Mae Ploy)
1 ea Lime, juiced
1 Tbs Ginger, grated
1 Clove Garlic, grated
1 Tbs Sesame Seeds, reserve 1 tsp for garnish
3 ea Scallions, sliced, reserve 1 Tbs of the green tops for garnish
1 cup Snap Peas, string removed and cut in half
1 cup Asparagus, woody end remove and cut in 1 inch pieces
1 cup Radish, sliced thin
- Cook the Soba noodles according to the package, about 5 min. Strain and run under cold water to stop the noodles from overcooking. Drain any water and place in a large bowl. Toss with a little bit of the sesame oil to keep them from sticking.
- In a separate bowl, combine soy sauce, sesame oil, sweet chili sauce, lime juice, ginger, garlic, sesame seeds, and scallions. Mix and set aside.
- Blanch the asparagus and snap peas separately by adding to salted boiling water and cooking for 1-2 minutes. Don’t cook them too long so that they stay crispy and green. Once they are done cooking add them to ice water to stop the cooking. Drain, pat dry and set aside.
- Combine the noodles, sauce and vegetables and adjust seasonings. Garnish with the remaining scallions and sesame Seeds.