My husband is what you might call a "noodle addict," so I'm always looking for new ways to get our noodle on aside from your standard semolina pasta. Don't get me wrong, I love a box of De Cecco as much as the next person, but I can't go making a Lidia Bastianich recipe every night if I want to maintain my girlish figure. So, when I spotted this recipe when looking through an old issue of Cooking Light this week, I knew I had to try it. After all, I love sampling new ingredients and soba noodles were something I'd never tried.
Since soba noodles are made from buckwheat and I'm not always such a huge fan of wheat pastas, I was a little leery, but my skepticism was replaced with satisfaction when I slurped up my first noodle during the cooking process. They're a little earthy, like other wheat pastas, but I find the texture a lot more pleasing.
One more thing, don't be deterred by the negative reviews on the Cooking Light website. As long as you make sure to use quality ingredients from good Asian brands, I'm pretty sure you'll be happy with the results. Just do what I did and add a little more chicken and veggies to the mix to make the dinner a bit more substantial.
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