These healthy, vegetarian Peanut Soba Noodles with Roasted Broccoli are finished with a drool-worthy sauce. It’s the only recipe you’ll ever need for buckwheat noodles!
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How many of you know about soba noodles? If you’re not familiar with them, they’re thin Asian noodles made from buckwheat, a “pseudo-cereal” that resembles a grain but is actually a seed. Despite its name, buckwheat is actually not related to wheat and doesn’t have any gluten.
However, soba noodles are often made from buckwheat and wheat flours, and therefore are not usually gluten free. Cooked soba noodles taste great cold or warm, but I especially like them in a cold “salad” of sorts, which is what I was going for with this recipe.
Nutrition of Soba Noodles
If you’re interested, here’s an overview of the soba noodles that I used (Organic Planet brand made from organic wheat flour, buckwheat flour, and sea salt). This is per one serving (~1 cooked bundle, 76 grams):
- Calories: 250
- Fat: 0.5 grams
- Carbs: 55 grams
- Protein: 10 grams (that’s quite a lot for noodles!)
- Iron: 15% of the DV
Buckwheat also contains antioxidants that can help fight cell damage caused by free radicals, which may contribute to the development of chronic disease (1).
So there you have it…just a few of the many reasons to give soba noodles a try! Now let’s chat about how to make them.
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