{"id":14,"date":"2010-03-04T07:38:34","date_gmt":"2010-03-04T14:38:34","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=14"},"modified":"2016-04-23T19:50:25","modified_gmt":"2016-04-24T01:50:25","slug":"buckwheat-noodles-with-spring-veggies-and-walnut-dressing","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/buckwheat-noodles-with-spring-veggies-and-walnut-dressing\/","title":{"rendered":"Buckwheat Noodles with Spring Veggies and Walnut Dressing"},"content":{"rendered":"

If you have not been to 101 Cookbooks<\/a>, you must go.\u00a0 Now!\u00a0 Heidi, the author of this blog as well as the cookbook Super Natural Cooking, offers some seriously good eats.<\/p>\n

The recipe I have most enjoyed since she shared it last spring is Walnut Miso Noodles<\/a>.\u00a0 It is something to be eaten in spring, when asparagus, green onions, and chard have struggled through the remaining winter soil and are their freshest and sweetest.<\/p>\n

It is earthy, colorful, quick to make, and delicious.\u00a0 Heidi uses whole wheat soba; I\u2019ve found that 100% buckwheat soba noodles (available from Eden brand, and twice the price of regular soba, unfortunately) work really well for a gluten-free version of the recipe.<\/p>\n

I love garlic and fresh green onions.\u00a0 The problem \u2013 it makes for a very pungent dish.\u00a0 My recommendation is to just keep some Altoids (which are GF) on hand, particularly if serving to guests.\u00a0 Or, reduce the amount of garlic and onions you use.\u00a0 But, of course, that\u2019s no fun.<\/p>\n

If you mix the noodles and dressing, leftovers will refrigerate well overnight and taste good cold or at room temperature.<\/p>\n

100% buckwheat soba noodles break down pretty quickly after that and become quite mushy.\u00a0 So, if you don\u2019t plan to eat everything within a day, I\u2019d recommend serving and storing noodles, veg, and dressing separately.\u00a0 The cooked noodles should last a little longer this way.<\/p>\n