This was a double fun experiment (yet time-consuming, best bet on a rainy day) of making soba noodles out of buckwheat, arrow wood flour, and corn starch. Soba noodles need a lot of strength to keep structure per noodle. There are several variations of improving this but this recipe seems good so far! What to do with soba? How to plate? A fun tower of your fave sashimi combo surely can be the final piece de resistance!
- Couscous or rice, both with rice vinegar or lemon juice
- Cooked shrimp marinated in seasoning
- Avocado oil mayo
- Sesame or poppy seeds
- Avocado slices
- Low cal soy sauce, fave seasonings, etc
- Mango topping for citrus final touch