Buckwheat noodles with mint and leek
6 servings
15 minutes
Buckwheat noodles with mint and leek is a refined dish of Japanese cuisine that combines traditional flavors with the freshness of aromatic herbs. Soba noodles made from buckwheat flour have a light nutty taste and soft texture, perfectly absorbing a sauce of rice vinegar, vegetable oil, and a hint of sweetness. Fresh mint adds a refreshing aroma to the dish, while tender rings of leek provide a mild spiciness. This dish not only delights the taste buds but also offers health benefits—buckwheat is rich in proteins and essential minerals, while mint aids digestion. Buckwheat noodles with mint and leek are perfect as a light dinner or refreshing side to main courses. Simple and quick to prepare, this recipe will become a favorite element on your table, filling it with harmony of flavors and Japanese sophistication.
1
Bring a large pot of water to a boil. Add buckwheat noodles and cook for about five minutes until soft. Then transfer the noodles to a colander and rinse with cold water to stop the cooking process. Leave in the colander for a couple more minutes to drain the water.
- Soba noodles: 300 g
2
Meanwhile, mix vinegar, oil, sugar, and salt until the sugar completely dissolves.
- Rice vinegar: 80 ml
- Vegetable oil: 1 tablespoon
- Sugar: 7 g
- Salt: 0.8 teaspoon
3
Cut the mint leaves. Trim the dark green parts of the leek and slice the rest into thin rings.
- Fresh mint: 100 g
- Leek: 5 piece
4
Mix the cooked noodles with the sauce, sprinkle with mint and leek, and stir gently again.
- Soba noodles: 300 g
- Rice vinegar: 80 ml
- Vegetable oil: 1 tablespoon
- Fresh mint: 100 g
- Leek: 5 piece
