【手打ちそば】大葉の変わり蕎麦作り方☆How to make Japanese basil buckwheat noodle

buckwheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein and fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable.

Boil water in a large pot.

Add buckwheat noodles and cook until tender, about 5-7 minutes.

Drain noodles and rinse under cold water to stop cooking.

In a large bowl, combine chopped fresh basil, minced garlic, and grated ginger.

Add cooked noodles to the bowl and toss to combine with the basil mixture.

Drizzle with soy sauce and sesame oil, mixing well.

Julienne carrots and cucumbers, then add to the noodle mixture.

Crumble tofu and fold it into the noodles gently.

Sprinkle with chopped green onions and peanuts for crunch.

Squeeze lime juice over the dish and add red pepper flakes to taste.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens