Buckwheat Soba with Scallion Oil Sauce

Scallion Oil is one of those simple sauces that is so outstandingly good that you just can't believe how easy it is to make.  It is usually served with Chinese alkaline wheat noodles, but I like it best with Buckwheat Soba made with only Buckwheat flour so it is gluten free. I buy the Eden Foods brand at my local health food store. Buckwheat has a earthy taste and the savory Scallion Oil Sauce compliments it perfectly. All it takes to make this dish is to boil the noodles and while they are cooking, you sauté some cut up Scallion pieces in oil until they are just starting to brown. Then you add some Salt, a pinch of Sugar and a bit of Tamari.  You pour this sauce over the drained noodles, stir and serve. It is really delicious and you are just going to have to try it to see for yourself!

Buckwheat Soba with Scallion Oil Sauce

1 package (8 oz) Buckwheat Soba or other noodles

4 large Scallions, washed, ends trimmed and cut into small pieces ( about 1/2 cup)

1/3 Vegetable Oil (I used Safflower)

2 Tablespoons Tamari

1/4 teaspoon Salt

1/4 teaspoon Sugar

Cook noodles according to the package directions. Drain and put into a serving bowl

In a small frying pan, heat the Oil and add in the Scallions. Cook over medium high heat until most of the Scallions are beginning to brown. Take off the Heat and add in the Tamari, Salt and Sugar. Stir to combine.  Pour over the Noodles and toss to combine.

Five Element Analysis

Buckwheat is a seed that is dark in color and is considered a Water Food.  The Tamari adds even more Water.  The Green Onions contribute the Metal Element but the other Elements are missing. So be sure to serve this with some other dishes to create a balanced meal.