| Did a friend forward this to you? Sign up here. Noodles, but make them pancakes After Black Bean Week, I received hundreds of emails from readers saying that they loved it, and hoped I'd do another theme week. That turned into last month's Cabbage Week. But it was almost Buckwheat Week! And that's because, over the past couple of decades, I've grown fonder and fonder of the pseudocereal known as buckwheat, which is neither related to wheat nor other grassy grains, and is actually a closer cousin of rhubarb. It's a gluten-free seed, but, once ground into flour, behaves somewhat similarly to wheat flour. And it lends foods a deeply nutty flavor with a hint of astringency. Also known as kasha, blé noir and soba, the whole grains and finely ground flour have been made into pasta and porridge, crepes and pancakes, breads and crackers, and, of course, noodles. Tonight, we'll put soba to use in these crispy edged, tender hearted, wildly flavorful pancakes, a recipe Joe Yonan wrote about a few years ago. "It's a simple idea, based on spaghetti pie or pasta frittata but without the need for eggs, or even a true sauce," Joe wrote. "You cook the soba noodles briefly, like pasta, then toss them with a few Japanese favorites — scallions, tamari, sesame oil, ginger and a touch of chili oil. Pack them into a skillet, roast at high heat until the edges are browned, then cut into wedges, top with more scallions — and hot sauce, if you're feeling spicy — and serve."  | Today's recipe |  Photos by Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Soba Pancake With Scallions and Ginger - With 100-percent buckwheat soba, and using tamari instead of soy sauce, this dish is gluten-free. But if you don't have soba >> you can make this with any long, thin, cooked noodle. Be sure to rinse wheat-based noodles well after draining, to remove excess starch.
- If you are watching your sodium intake >> be sure to buy soba that does not contain any salt.
- No soy sauce or tamari? >> Liquid aminos would work, too, or a tablespoon of Worcestershire.
- If you don't like ginger >> try this with grated garlic or shallot.
- To fill out this meal, consider serving it with: a cucumber salad, silken tofu or gingered green beans with ground pork.
Want to save this recipe? View it here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 2
Active time: 15 mins
Total time: 45 mins Ingredients - 8 ounces dried soba noodles
- 1/4 cup trimmed and thinly sliced scallions, plus more for garnish
- 2 tablespoons low-sodium soy sauce (may substitute gluten-free tamari)
- 1 teaspoon toasted sesame oil
- 1 teaspoon peeled, grated fresh ginger root (from a 1/2-inch piece)
- 4 drops chili oil (optional)
- 2 tablespoons peanut oil
- Sriracha or other hot sauce, for garnish (optional)
Steps1. Position an oven rack to the lowest spot; preheat to 500 degrees. Bring a medium pot of water to a boil over medium-high heat. Add the noodles and cook according to the package directions. Drain and transfer to a bowl. Add the 1/4 cup of scallions, the soy sauce, sesame oil, ginger and the chili oil, if using, tossing to coat evenly. 2. Pour the peanut oil into a 10-inch cast-iron or other ovenproof skillet over medium heat. Once the oil shimmers, add the noodle mixture, pressing lightly and spreading it evenly. Roast (lowest rack) until crisped and deeply browned on the edges, 20 to 25 minutes. 3. Let the pancake cool slightly, then run a knife around the edges to loosen it. Use a large spatula to slide it out onto a cutting board, and cut into six wedges. Top with more scallions, and serve warm, with hot sauce, if desired. Adapted from "The Runner's World Vegetarian Cookbook: 150 Delicious and Nutritious Meatless Recipes to Fuel Your Every Step," by Heather Mayer Irvine (Rodale, 2018). Tested by Joe Yonan. Nutrition information per serving: Calories: 553; Total Fat: 19 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 556 mg; Carbohydrates: 81 g; Dietary Fiber: 5 g; Sugars: 1 g; Protein: 15 g.  | Dessert | 🎧 "Oh My God" by Adele.
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