Soba with Pickled Vegetables

Soba with Pickled Vegetables is a vibrant and refreshing dish that combines the nutty flavor of buckwheat noodles with tangy, crunchy pickled vegetables. This healthy Japanese pasta dish is perfect for a light lunch or dinner, offering a delightful mix of textures and flavors.

Ingredients

• Soba noodles - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Radish - 1 medium, julienned
• Rice vinegar - 3 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved to make the pickling solution.
2. Add the julienned carrot, cucumber, and radish to the pickling solution, ensuring they are fully submerged. Let them pickle for at least 15 minutes.
3. While the vegetables are pickling, cook the soba noodles according to the package instructions, usually around 4-6 minutes. Drain and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the cooked soba noodles with sesame oil and soy sauce, tossing to coat evenly.
5. Once the vegetables are ready, drain them from the pickling solution and add them to the soba noodles.
6. Garnish the dish with sliced green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from pickled vegetables, which can help reduce inflammation.
• High in fiber from soba noodles and vegetables, promoting digestive health.

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