The Food Connect

Hello ladies and gentlemen,

I am back with another recipe review… I am changing the format of how I do the recipe/food reviews. I will be focused on substance, than just telling how I made the recipe. Let’s get started…

Brief Background: Soba noodles are a Japanese dish that goes all the way back to the middle ages. It was a traditionally made from buckwheat flour. Soba noodles became a popular food staple with Buddhist monks in earlier centuries. Its so popular that it has stood the test of time.

Why I decided to make soba noodles: I decided to make soba noodles because I saw it listed on a popular cooking website and I thought to myself, “I had to make it.” I made it because it was supposed to be healthy and I like the fact that it originated from a different culture.

What I liked most about this recipe/dish: I liked the fact that it was vegetable packed. It had vegetables like edamame, snapped peas, radishes, and mint leaves. I like the fact that I already had some of the ingredients. I had ingredients like sesame oil, honey, and sesame seeds. It also challenged me to go outside of what I usually ate and to learn about a different food staple from another culture.

What I didn’t like/ What I messed up: I didn’t like the rice vinegar added to the dish. The rice vinegar overpowered the taste of the noodles. This might have been my fault. I might have put more rice vinegar than what was needed. I also didn’t like the fact that I had to open up the edamame and take out the beans. I felt it took away from the enjoyment of the recipe.

If you would like to try out this recipe, go visit: https://www.loveandlemons.com/sesame-soba-noodles/

Background information came from: https://www.theworlds50best.com/stories/News/what-are-soba-noodles.html

Till next time….