Soba Noodles For Breakfast
When my kids are home, I make them a nourishing breakfast. Today, Meg is having soba noodles with sugar snaps, carrot and sesame seeds, sweet miso dressing. Wood fire plate, bowl and cup.
In Asia, noodles and rice are a traditional part of breakfast. This savory option is a delicious way to start the day, especially with the fiber and nutrients of the vegetables, sesame seeds, and miso! It's a good way to avoid spiking up sugar levels first thing in the morning.
This is super easy to throw together; you can have the kids help prep the carrots and mix the dressing while the water boils.
1 small package soba noodles, I like organic, all buckwheat
Big handful snap peas, trimmed if necessary
1 large carrot, cleaned and grated or julienned
2 tbs. white miso
1 tsp. soy sauce
3 tbs. water
1 tsp asian sesame oil
2 tsp. sesame seeds
Bring a big pot of water to boil over high heat. While that happens, make the dressing: Whisk the last 5 ingredients in a medium sized bowl to combine.
When the water is at a rolling boil, add the noodles and a good handful of salt. When the water returns to boil, give it a stir. Watch carefully, pots with soba noodles like to boil over, adjust the heat so you keep it boiling, but don’t let it get out of control on you.
Immediately, add the snap peas and carrots and bring back to boil. The noodles should be ready, taste one and make sure.
Drain the noodles and veg and rinse with cold water to stop the cooking. Put everything into a big bowls and add the dressing. Toss well and top with sesame seeds.
For lots of other family friendly recipes and food ideas, please visit dr deb’s wonderful pottery and food website and blog: http://debspots.com/blog/