Soba noodles are delightful, light and gluten-free. They pack in lots of flavor and nutrition, are delicious and a snap to prepare, a most welcome change from the same old same old pasta. Do try your best to get the seaweed, they will add a funky briny flavor to the dish

Ingredients:

1 pound soba noodles
1/3 cup toasted sesame oil
8 cloves garlic, minced
2-inch piece ginger, grated
1 large bunch Swiss chard, stems and leaves, thinly sliced
1 pound Shitaki mushrooms, stems discarded, sliced
1/4 cup hijiki (seaweed: Health food stores), soaked in warm water to cover
1 bunch scallions, sliced very thin
3-4 tablespoons soy sauce
2-3 tablespoons bottled hot sauce

Directions:

Bring water to boil in a large pot, with a little salt and a little oil. Add the soba noodles and boil 3-4 minutes. Drain and reserve.
Heat the oil in a large skillet. Add the garlic and ginger and sauté until fragrant, just one minute. Add the Swiss chard and shitaki and sauté until all liquids evaporate, 3-4 minutes. Add the reserved cooked noodles, the seaweed, scallions, soy sauce, and cook until just heated through, stirring to combine. Serve hot or at room temperature.

Filed under: Gluten Free Recipes, Kosher Recipes, Pareve Recipes, Pasta Recipes, Pasta Recipes, Vegetarian Recipes