Summer Soba Noodles

You probably didn't know that noodles were seasonal, but if you think about it, it makes a lot of sense.  You don't want a heavy bolognese in the heat of summer.  And somehow a bowl of spaghetti dressed with fresh tomatoes and olive oil just doesn't seem to fit a cold winter night.

I really like soba noodles in the spring and summer.  The buckwheat flavor seems lighter than the typical noodle, and carries so much flavor that a heavy sauce would not do it justice.  So instead, I load it with meats and veggies, letting the flavors of each ingredient speak for itself.  Each one expertly blending with the others as though their only goal in life was this moment, this bite. 

Soba noodles don't give you that heavy feeling that some noodle dishes do.  Instead you feel satiated.  Full, but not uncomfortable.  Ready to enjoy these last few days of summer.

Summer Soba Noodles

2 Tbsp canola oil
1 onion, sliced
3 garlic cloves, minced
1 lb thinly sliced pork
1 chicken breast, thinly sliced

 1/2 lb shrimp, peeled and deveined
2 Tbsp soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
  12 oz shiitake mushrooms
1 pkg soba noodles
4 green onions, sliced

1. Heat oil over medium high heat in wok. Saute garlic and onions until tender. 
2. Add pork, chicken and shrimp, and cook until browned. 
3. Stir in soy sauce. 
4. Add chicken broth and bring to boil. 
5. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender crisp, about 5 minutes. 
6. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. 
7. Garnish with green onions.