Yamaimo Soba noodles are made with yam extract and buckwheat, they are sift and nutty when cooked. This is one of the many goodies included in this month's box from Try the World. I have never tried making this before but when I pre-cooked it, it reminded me of the local noodles that we have in the Philippines, we call it pancit bato.
As I was thinking of what to cook or how to cook it, I went to garden and got some veggies. I was going to make the soba noodles into a salad as indicated in the instruction in the box said that it isgood to serve with broth or as a salad. But then, I thought why not make it like how my father would cook our pancit bato.
- 1 lemon
- Tri-color bell peppers
- A handful of kale
- 1 dsmall piece of ginger. diced
- 1 shallot
- 1 tbsp olive oil
- 1 tbsp soy sauce
- salt and pepper to taste
- 1 pack Yamaimo Soba Noodles
- 5 cups of water
- Gather up your ingredients and sliced them up according to desired thickness.
- Zest the lemon and sliced it up.
- Boil the water, cook the noodles until al dente. Remove excess water. incorporate the kemon zest and set aside.
- Put the oil in a hot pan. Fry the spam until it's lightly brown. Add the shallots then add the veggies. Cook for 5 minutes and turn off the stove.
- Add the soba noodles, mix it all together.
- Serve with a lemon wedge to squuze on top of the dish.
I used this Japanese serving dish to put the noodles in. We got this dish from a Japanese friend as a wedding gift.
The kids liked the taste of the dish but they didn't like the texture of the noodles. My husband thought it was tasty but just like the kids, he also wasn't fond of the texture of the soba noodles.