Soba Peperoncino (Japanese-Style Peperoncino with Soba Noodles)
The subtle, nutty aroma of soba pairs exquisitely with garlic and red chili peppers. As with a classic peperoncino, gently saute the boiled soba noodles to enhance their depth of flavor.
- Nutrition facts are for one serving.
- Time to boil the water is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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1
Bring plenty of water to a boil in a pot, add the soba noodles, and cook according to the package instructions. Drain in a colander, pour cold running water over the noodles to cool thoroughly, while swishing the noodles gently under the cold water to remove any sliminess, and drain well. Finely chop the Italian parsley and garlic.
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2
Place 2 Tbsp of olive oil and the garlic in a fry pan and saute over low heat. Once fragrant, add the soba noodles and red chili pepper, and stir-fry over medium heat for about 2 minutes.
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3Add the soy sauce, salt, and black pepper, and then stir-fry to combine. Sprinkle in the parsley and drizzle on the remaining 1 Tbsp of olive oil, combine well, and then turn off the heat.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Zaru Soba (Chilled Buckwheat Noodles)
Boiled soba noodles are dipped in a soy sauce-based broth rich in dashi. This dish offers the simplest and purest way to enjoy the unique aroma of soba.
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