Here, peppery watercress pairs with nutty sesame oil and spicy chile-garlic sauce for a stunningly low-effort soba noodle bowl. Add to that its near-total reliance on pantry ingredients (I only had to pick up fresh watercress from the store), and it's easy to understand why I think it's the perfect lazy meatless Monday meal.
Prepare: 8 ounces dried soba noodles, 2.5 tablespoons soy sauce or tamari, 1 teaspoon chile-garlic sauce, 1 teaspoon toasted sesame oil, 6 cups stemmed watercress or upland cress, 1 tablespoon canola or other neutral oil, Toasted sesame seeds, for garnish, optional.
Bring a large pot of water to a boil over high heat. Add the noodles and cook for about 8 minutes, or according to package directions, until done. Meanwhile, to make the sauce, in a small bowl, stir together the soy sauce, chile-garlic sauce, and sesame oil.
Drain the noodles in a colander set in the sink. Put the watercress in the hot pot. (If you are using 100-percent buckwheat soba, give them a quick rinse with hot tap water to remove excess starch.) Return the noodles to the pot along with the canola oil. Using tongs, toss to combine. The watercress should wilt from the residual heat of the pan and the noodles. Add the sauce and toss until well incorporated. Sprinkle with sesame seeds, if using. Serve hot.
The material of soba noodles is buckwheat flour, the flour through flour insert, mixing, ripening, lifting, feeding, first extusion, second extrusion, vermicelli forming, cutting, lifting, adjusting, drying, cooling, cutting, packaging to become stick noodles. The whole process made by Stick Noodles Making Machines
, which innovates to use the technology of twice extrusion with non-expaning.The drying tunnel insteads of baking houses, which reduces down the cost both for the istallation and erterprise production. The fully automatic production,with highly controlled automatically. Less manual operation meets the security of the sanitation and the requirement, variety of production.