9.6.11

Bowchicka Bokchoy

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Here is a simple & delicious meal I enjoyed when I finally got to cook for myself and relax. Until I had to babysit at 7 o'clock. Soba's are these wonderful Japanese noodles that are made of buckwheat flour. They're packed with nutrients: a good amount of vitamin B, thiamine, and iron which all promote healthy skin, hair, and healthy muscle & brain development. Ruth Reichl highlights one of her reviews in Garlic and Sapphires, " The buckwheat noodles known as soba have been eaten in Japan for 400 years. As soba restaurants multiplied, the Japanese urge for perfection set in, and soba masters began competing to see who could make the purest soba. This is not easy. Buckwheat is extremely nutritious, but it resists turning into mailable dough. Ordinary soba noodles are made mostly of wheat: to make pure buckwheat noodles that do not shatter and crack apart requires the hand of a true master. The Japanese say it takes a year just to learn to mix the dough, another year to learn to roll it, a third year to learn the correct cut. The soba chefs at Honmura An have clearly put in their time."
I can't afford that, yet, so I buy mine in the Asian food section of the grocery store. These versatile noodles mean endless recipe opportunity, just like toppings on a pizza per say. Last night I cooked my sobas and sauteed them with marinated chicken and onions then tossed 'em into raw veggies, scallions, and cilantro. splash o lime. On the side, steamed baby bok choy drizzled with peanut sauce.

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