Japanese Pasta More Nutritious

Traditional pasta is made with refined semolina flour that has had the wheat’s bran and germ layers removed. It is also usually fortified with vitamins, minerals and fiber, all of which are removed during the refining process.

Soba and udon noodles, used in Japanese cuisine and available in most Asian markets and natural food stores, are made from whole grains.

Soba noodles are made from buckwheat or a mixture of buckwheat and wheat flours. These long, thin noodles cook in 3 to 5 minutes. They can be eaten chilled or hot.

Udon noodles are made with whole-wheat flour sometimes combined with brown rice flour. Udon noodles are thicker and flatter than soba, but both have an earthy, nutty flavor and are pleasantly chewy.

I like to combine room-temperature cooked noodles with either a spicy peanut sauce or a few dashes of tamari, mirin, rice vinegar and spicy Asian sesame oil. I then add some steamed seasonal vegetables and serve over mixed lettuces.