Soba noodles can be used in a variety of foods, and here are the basic things you need to know.

Soba is eaten with chopsticks. 

Like most Japanese noodles, the Soba is served cold and dry in summer and in winter, with soy or dashi-based sauce. Most of the toppings are almost uncooked. 

Cold Soba noodles are most often served on a bamboo mat called a Zaro. Sometimes, dried Nori seaweed is added to the dish in a sauce called Soba Tsuyo as a side dish. The Tsuyo is made from a blend of Dashi, sweetened soy sauce, and Mirin. Wasabi, pickled ginger and scallion toppings are common additions to the Tsuyo sauce.

With Soba noodles, it is customary to eat vegetables or fish in light tempura made from excellent light beer and soda water.

Soba is traditionally eaten on New Year’s Eve in most areas of Japan—a tradition that survives to this day. In the Tokyo area, it is customary to give Soba to new neighbors who have moved apartments, but this custom is not as common as it used to be.

The post A Basic Guide to Soba Noodles appeared first on thedancingcucumber.com.

The first thing that you will notice about udon noodles in comparison to other noodles is that they are quite thick. Made with wheat flour, these noodles are generally cut to have a thickness of about four to six mm, considerably thicker than other Japanese noodles.

The thickness of udon noodles allows for them to soak up the flavors of the sauces and broths in which they are served, causing them to practically burst with flavor at every bite.

In Japan, udon noodles are traditionally served cold in summer months and hot in winter months in order to cool down and heat up the body, respectively. When served cold in summer, these noodles are generally served plain and accompanied only by a simple dipping sauce!

Outside of Japan, you can find these noodles in all different sorts of varieties at any time during the year. We personally love them stir-fried with vegetables and chicken and also served warm in a salty broth.

So, whatever your noodle preferences are, be sure to give udon a try and let us know what you think!

The post Udon Noodles are a Trending Japanese Favorite appeared first on thedancingcucumber.com.

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 pack rice noodles
• 1 tablespoon freshly squeezed lime juice
• 2 finely chopped garlic cloves
• 1 tablespoon maple syrup
• 2 tablespoons Thai red curry paste
• 1-2 tablespoons soy sauce
• 1/4 to 1/2 cup low-sodium vegetable broth
• cilantro
• sliced green onion
• sesame seeds

Instructions:

1. Get a large bowl and fill it with hot water. Add the rice noodles in the water and wait for 5 minutes.
2. While you’re waiting, use a skillet to cook the curry paste at medium-high heat. After 1 minute, include the garlic and cook for 1 more minute.
3. Lower the heat and you can now mix in the coconut milk. Mix all the ingredients together.
4. Take the noodles out of the bowl and add them to the pan. Mix again and include the maple syrup, lime juice, and soy sauce.
5. Stir the ingredients well. When you notice that the mixture becomes thick, add the vegetable broth.
6. Do this slowly, a few tablespoons at a time.
7. After 3 to 4 minutes try the red curry noodles. Transfer them to a plate and decorate with sesame seeds, cilantro, and chopped green onions.

The post Red Curry Noodles are the Tastiest Thai Dish appeared first on thedancingcucumber.com.

Soba noodles can be used in a variety of foods, and here are the basic things you need to know.

Soba is eaten with chopsticks. 

Like most Japanese noodles, the Soba is served cold and dry in summer and in winter, with soy or dashi-based sauce. Most of the toppings are almost uncooked. 

Cold Soba noodles are most often served on a bamboo mat called a Zaro. Sometimes, dried Nori seaweed is added to the dish in a sauce called Soba Tsuyo as a side dish. The Tsuyo is made from a blend of Dashi, sweetened soy sauce, and Mirin. Wasabi, pickled ginger and scallion toppings are common additions to the Tsuyo sauce.

With Soba noodles, it is customary to eat vegetables or fish in light tempura made from excellent light beer and soda water.

Soba is traditionally eaten on New Year’s Eve in most areas of Japan—a tradition that survives to this day. In the Tokyo area, it is customary to give Soba to new neighbors who have moved apartments, but this custom is not as common as it used to be.

The post A Basic Guide to Soba Noodles appeared first on thedancingcucumber.com.

The first thing that you will notice about udon noodles in comparison to other noodles is that they are quite thick. Made with wheat flour, these noodles are generally cut to have a thickness of about four to six mm, considerably thicker than other Japanese noodles.

The thickness of udon noodles allows for them to soak up the flavors of the sauces and broths in which they are served, causing them to practically burst with flavor at every bite.

In Japan, udon noodles are traditionally served cold in summer months and hot in winter months in order to cool down and heat up the body, respectively. When served cold in summer, these noodles are generally served plain and accompanied only by a simple dipping sauce!

Outside of Japan, you can find these noodles in all different sorts of varieties at any time during the year. We personally love them stir-fried with vegetables and chicken and also served warm in a salty broth.

So, whatever your noodle preferences are, be sure to give udon a try and let us know what you think!

The post Udon Noodles are a Trending Japanese Favorite appeared first on thedancingcucumber.com.

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 pack rice noodles
• 1 tablespoon freshly squeezed lime juice
• 2 finely chopped garlic cloves
• 1 tablespoon maple syrup
• 2 tablespoons Thai red curry paste
• 1-2 tablespoons soy sauce
• 1/4 to 1/2 cup low-sodium vegetable broth
• cilantro
• sliced green onion
• sesame seeds

Instructions:

1. Get a large bowl and fill it with hot water. Add the rice noodles in the water and wait for 5 minutes.
2. While you’re waiting, use a skillet to cook the curry paste at medium-high heat. After 1 minute, include the garlic and cook for 1 more minute.
3. Lower the heat and you can now mix in the coconut milk. Mix all the ingredients together.
4. Take the noodles out of the bowl and add them to the pan. Mix again and include the maple syrup, lime juice, and soy sauce.
5. Stir the ingredients well. When you notice that the mixture becomes thick, add the vegetable broth.
6. Do this slowly, a few tablespoons at a time.
7. After 3 to 4 minutes try the red curry noodles. Transfer them to a plate and decorate with sesame seeds, cilantro, and chopped green onions.

The post Red Curry Noodles are the Tastiest Thai Dish appeared first on thedancingcucumber.com.