Even if you’re avoiding carbs, it’s time to think about indulging in some refreshing Asian noodles in a light, zesty sauce.
Soba noodles, made with a mixture of buckwheat and regular flour (NOT for the gluten-free) are a really special summer treat. Readers of myMEGusta may recall an artlcle last summer about buckwheat: https://mymegusta.com/2016/07/28/pass-the-buckwheat .
Our favorite ways to enjoy soba noodles at this time of year (or at any time of the year, for that matter) are dipped in a tasty sauce found on the shelves of all Asian groceries, or in a salad, like they serve at Nippon Restaurant in NYC, offered with various garnishes. Both concepts are nice, light dishes in any case, served up either as a main course or as a little side dish.
Enthusiasts of Dr. Dukan or other low carb diet advocates may be familiar with shirataki noodles, made with potatoes and/or yams or tofu, and also known as harusame. Easy to prepare, these noodles can be found in supermarkets, usually in the refrigerated section near the produce department (the same area where hummus lives). One tip: Don’t attempt to freeze them, as they’ll disintegrate.
Gluten free, shirataki are beloved by carb-free and gluten-free dieters as a spaghetti substitute, and actually are reasonably satisfying in that context if one is desperate for a satisfying red sauce experience.
More traditionally, they are served with a light soy dressing, perhaps with chilis, lime juice, onions and peanuts over lettuce, as myMEGusta enjoyed recently at Haru Sushi in Manhattan’s Theater District http://harusushi.com/ .
Yes, you CAN try these at home!