Soba Noodles Three Ways

Alright, I admit, it's a catch-up entry.

I've been eating a lot of buckwheat soba noodles lately.

I most often eat them with some form of cabbage. Bok Choy or Napa Cabbage, usually.

Here's three favorite ways to eat them.

Bok Choy and Soba Noodle Salad:

A lot of bok choy, and/or cabbage, and or napa cabbage. Onion. Pepper flakes. And some sort of asian sauce. Often with a little peanut butter in it. I don't really have a recipe, I just put some soy sauce, some honey, some garlic, maybe a little rice vinegar, a little peanut butter ... maybe some ginger ... maybe some hot sauce if I have it ... mix and pour ...

Creamy Bangkok Noodles:

This is actually a variation on a recipe from Dr. McDougall's Newsletter.

Because I don't have mung beans, and don't love shredded carrots, I used only one juliened carrot, 3 cups of shredded napa cabbage, and 1 bunch of green onions. I omitted the tofu in this recipe, and made a few other minor changes. In the end it was similar to the salad, above, only with more noodles, more sauce, and less veggies (there was 4 cups of napa cabbage, carrots, and green onion, but the hot noodles and sauce wilted the cabbage right down). But that's okay, 'cause I like the whole range from saladish to noodleish. It's all good.

I used 2 tsp of chili-garlic sauce, but it really could've been a lot spicier. Maybe I bought the wimpy chili-garlic sauce.

I served it (to myself, LOL) with the hot noodles and hot sauce poured right over the salad, and it was a nice warm dish today.

And then there's soup. A great lunch on a cold day.

Bok Choy & Soba Noodle Soup on an Ugly Laminate Desk:

Again, no real recipe. I cook the noodles in a vegetarian "chicken" broth to which I add a little soy sauce, garlic, ginger, green onions when I have them, regular onions when I don't, and red chili flakes. When the noodles are done I dump in the bok choy and take it off the heat. The noodles mostly sunk to the bottom, so you couldn't see them in here. This is also good with rice noodles.

I guess I shouldn't really put this in the recipe section, those aren't going to be "recipe-y enough" for many of you. But ... it's the best I've got. LOL.

* p.s. -- I think I decided I WILL make a food blog ~ sort of. I'm just going to copy and paste my posts from here to there. That way I can post links to recipes on places like the McD discussion board without inviting those surfers and lurkers HERE to our cozy little spot. Right? But I won't put anything there I haven't put here, so you don't miss anything. And I won't have to babysit that blog with *extra* posts, then. It shouldn't take much more time or energy. I don't think.