Search Results (1,145 found)
www.delish.com
Buckwheat pasta (or soba noodles) are a delicious and healthy alternative to regular white pasta.
www.allrecipes.com
Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
www.delish.com
Garlicky, spicy, and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
cooking.nytimes.com
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what’s on hand — and what can be accomplished fairly quickly Noodles of all kinds are easy and beloved But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they’re made from buckwheat, have a slightly firm texture and a nutty flavor
www.allrecipes.com
Wonderful pungent flavors make this dish perfect for a dinner party. The sauce is made from soy sauce, Chinese black vinegar, sesame oil, garlic, a tad of sugar and a sprinkling of green onion. It smells wonderful when it 's folded into hot soba noodles.
www.foodnetwork.com
Get Sesame Seed Crusted Salmon on Soba Noodles with Twiced Cooked Broccoli with Garlic and Hazelnuts Recipe from Food Network
www.allrecipes.com
A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
www.delish.com
Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
www.chowhound.com
This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
cooking.nytimes.com
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.