Soba Noodles with Pomegranate

After a long day, I found myself standing by the kitchen counter and staring at a little packet of Korean crackers for dinner.

A split second later, the crackers were in the trash, and I scoured the fridge for inspiration. And that's how I came around to making buckwheat noodles with pomegranate vinaigrette.

Buckwheat noodles, or soba noodles, may equal unusual "health food" to Americans, but really, it's just Japanese vermicelli. I grew up eating these noodles with seasoned kimchi, and it's really tasty. However, I was eager to invent something new, and what got my attention was the bottle of pomegranate vinegar and the pomegranate seeds I prepared the day before.

Buckwheat noodles come in proportioned bundles. A pack of noodles usually has 8 bundles.

Pomegranate seeds- aren't they pretty?

I just had to take a close-up.

I mixed together my own version of pomegranate vinaigrette. Usually a vinaigrette has a 1-part vinegar to a 3-part oil ratio, but I wanted something sweet and tart, so my proportion was totally off. But hey, it tasted phenomenal.


Soba Noodles with Pomegranate


-makes 2 small servings

Ingredients:

- 1 bundle of buckwheat noodles (120 g)
- 3 Tbsp pomegranate vinegar (I used the milder vinegar "drink," commonly sold in Korean stores)
- 3/4 tsp sesame seed oil
- 1/4 tsp soy sauce
- a pinch of Bonito (a Japanese seasoning)
- 1 small garlic clove, minced (you can use a pinch of garlic powder if you don't like using raw garlic)
- 1/2 green onion, sliced into strips
- 1/2 sheet roasted seaweed, cut into strips
- 1/4 cup pomegranate seeds
- sesame seeds, and extra roasted seaweed strips and pomegranate, for decoration.

Directions:

1. Bring a small amount of water to a boil, add the buckwheat noodles, and cook at medium-high heat for about 2-3 minutes. Turn off the heat when the noodles are just shy of al dente, then rinse the noodles in cold water. Drain and set aside.
2. Mix pomegranate vinegar, sesame seed oil, soy sauce, Bonito, and garlic. Add drained noodles. Toss with green onions, pomegranate seeds, and roasted seaweed. Transfer to a plate.
3. Top with extra seaweed and pomegranate seeds. Sprinkle sesame seeds on top.

Source: Me!