Soba noodles…nomitynomnomnom! Soba noodles are commonly made from buckwheat in combination with other grains like wheat or kamut, or veggies like yams, or even with green tea. (Buckwheat isn’t really wheat at all and it’s gluten-free so people that are sensitive to wheat or gluten can often eat buckwheat without a problem.) In Japan soba gets served in salads in spring and summer and in hot soups or with sauces as the weather gets colder…best thing on earth when you come in from a chillyblustery day! If you like a challenge eat a bowlful with your chopsticks. And yes you can slurp…it helps cool the noodles and tradition says you should! 😉
Sandy’s blog is one of my faves…partly cuz most of the recipes are supereasy and partly cuz I really love noodles.
If you don’t have hearts of palm, you can sub in artichoke hearts or whatever veggies you like.
Details and directions at Cold Soba Noodle Salad
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.