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Recipe Detail Page
Twisted Soba Noodle Spoons
Early Summer 2010
This refreshing spoonful of buckwheat noodle salad is gratifying yet not too filling. Fine Japanese soba noodles are made with buckwheat flour and have a unique taste and texture. Purchasenoodles at Asian stores, which usually carry Thai basil too, or in the Asian section of some large grocery stores.
Fills 24 spoons
5½ oz (165 g) soba (buckwheat) noodles
2 tbsp (25 mL) freshly squeezed lime juice
2 tsp (10 mL) toasted sesame oil
1 tsp (5 mL) very finely grated fresh ginger
1 clove garlic, minced
2 tbsp (25 mL) chopped fresh coriander
or parsley
1 tbsp (15 mL) chopped fresh basil,
preferably Thai variety
½ tsp (2 mL) salt
Pinch of granulated sugar
¾ cup (175 mL) brunoise (tiny dice) of mango
¾ cup (175 mL) seeded and minced sweet
red-pepper
24 flat-bottom Chinese spoons
⅓ cup (75 mL) salted peanuts, coarsely chopped
1. In a large saucepan of boiling water over high heat, boil noodles according to package directions, usually for 5 to 6 minutes, or until tender but firm. Drain and rinse under cold running water until cooled. Drain; turn noodles into mixing bowl.
2. Stir lime juice with oil, ginger, garlic, herbs, salt and sugar until well combined.Pour over cool noodles and toss. Sprinkle in mango and red pepper. Toss again. (Mixture can be covered and refrigerated for up to half a day.)
3. Use a fork to twirl a forkful of noodles; place in spoon. Repeat until all are filled. Scatter remaining bits of mango and red pepper left in mixing bowl over noodles; top with a pinch of peanuts.
Fills 24 spoons
