Did you know that the word ‘soba’ is the Japanese name for ‘buckwheat’?
And did you know that buckwheat isn’t really wheat at all?
In fact, buckwheat comes from an entirely different botanical family. Buckwheat is actually in the same family as sorrel, knotweed, and rhubarb.
You learn something new everyday! I think this information is amazing. Who knew that buckwheat was related to rhubarb?! (I certainly did not!)
As for the recipe? It’s light, it’s seasonal, and it’s perfect for picnics, BBQ’s, and weeknight dinners in the backyard.
- 1 package of buckwheat soba noodles
- 1 cup fresh snow peas
- 4 green onions, diced
- 6-8 radishes, sliced thinly
- Sesame seeds
- 2 tablespoons soy sauce
- 1.5 tablespoons Ponzu (or lemon/lime juice)
- 1.5 tablespoons sesame oil
- 1 teaspoon agave syrup (or brown sugar)
- 1 teaspoon seasoned rice vinegar
- Cook the soba noodles according to the package directions. Once cooked, rinse with cold water and chill until use.
- Mix together soy sauce, ponzu (or citrus), sesame oil, agave, and rice vinegar. Taste, and adjust seasonings as needed. (I personally like a lot of citrus, so I used ponzu and lime juice.)
- Toss together the noodles, snow peas, sliced radishes, and green onions. Drizzle the soy dressing over the salad, and toss to coat. Be careful not over-do it on the sauce (this salad’s beauty is in it’s lightness and simplicity). Garnish with sesame seeds. Serve chilled.