This recipe features kimchi, a red-hot Korean-pickled cabbage, which you can buy at most Asian grocery stores or which you can make yourself.
Soba Noodles with Kimchi
(Makes 2 servings)
- 4 ounces soba noodles, 100% buckwheat*
- 2 teaspoons roasted sesame oil
- 1 cup chopped steamed spinach
- ½ cup chopped kimchi
- ⅓ cup low-sodium vegetable broth
- 1 tablespoon toasted sesame seeds
- 2 lemon wedges, if desired
- Cook soba noodles according to package directions. Drain in colander, then rinse noodles under cold running water. Drain well and divide soba between 2 pasta bowls.
- Add half sesame oil to each bowl and toss to coat soba. Top each bowl with half spinach, kimchi, and broth, tossing to combine. Sprinkle on seeds, add lemon wedges, if using, and serve.
*100% buckwheat soba noodles are whole grain. Other soba noodles may be a blend of buckwheat and wheat flour with varying amounts of dietary fiber and sodium.
Per Serving (Nutrient analysis is based on 2 ounces of 100% buckwheat soba noodles with 3 grams fiber and 5 milligrams sodium.)
Total fat: 8 g
Saturated fat: 1 g
Carbohydrate: 49 g
Fiber: 6 g
Protein: 10 g
Sodium: 327 mg
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