Japanese Shizen Imo Soba Three Grain Noodles
This Japanese Shizen Imo Soba Three Grain Noodles is made by mixing millet, barnyard millet, and foxtail millet together. It is thinner than millet noodles (millet noodles, barley noodles, and awa noodles). You’ll be pleased to know that the five allergens (wheat, buckwheat, eggs, milk, and peanuts) are not used and meets the Ministry of Health, Labor and Welfare’s inspection standards for foods containing allergens.
Sweet Potato and Pineapple Soba Noodle Bowls
- Soba noodles – 1 pack
- 20oz pineapple chucks – 1 can
- Large sweet potato – 1 qty
- Garlic powder – 1 tsp
- Curry powder – ½ tsp
- Cabbage – ¼ head
- Carrots – 2 qty
- Garlic – 4 cloves
- Shallot – 1 qty
- Cilantro, for garnish
- Sauce: ¼ cup soy sauce 3 tbsps coconut cream (the top of the can of coconut milk) 2 tbsps creamy peanut butter 2 tbsps rice vinegar 2 tbsps honey 1 tsp ginger ½ tsp red pepper flakes.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and cut up sweet potato into chunks. Season with garlic powder, curry powder, and salt, to taste. Bake in the oven for 20 minutes.
Clean and cut up cabbage, carrots, garlic cloves, and shallot. Open canned pineapples and drain.
Boil soba noodles until tender, around 4-6 minutes. Add olive oil to a skillet over medium heat and saute garlic and shallots. Add pineapples and cook until browned.
For the sauce, combine all ingredients in a small container and mix.
Combine noodles, pineapples, sweet potatoes, carrots, and red cabbage in a large bowl and mix. Pour sauce on top and garnish with fresh cilantro!
Ingredients: Millet, Barnyard millet, Millet, Tapioca starch
Storage Conditions: Avoid direct sunlight and store at room temperature in a cool place.