Cold Buckwheat Soba Noodles with Seafood and Avocado Sauce
I remember growing up, we had a huge Avocado tree in our backyard. Needless to say, I grew up eating A LOT of Avocados! A popular way of eating this fruit back home (Philippines) is adding some milk and sugar in a bowl or making a smoothie with milk in it. If you’re thinking of other ways how to eat or incorporate avocados in your dish – here’s a good one!
In this recipe, I decided to combine it with my favorite noodles – buckwheat noodles! Buckwheat soba noodles are so much better than regular pasta you’d get in the grocery store. Soba contains essential amino acids and it also has a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin. Soba noodles are best serve cold, however, you can also serve it hot – usually in a soup would be ideal. They cook fairly fast, 3-4 minutes in boiling water is all you need. I’m not kidding, leave it for over 4 minutes and you’ll end up with soggy noodles. Don’t forget to set the timer for this.
Seafood Avocado & Mushrooms w/ Buckwheat Soba Noodles
- 180 g Buckwheat soba noodles (I like this one)
- 1/3 cup Shrimp
- 1 cup Clams
- 1 Portabello mushroom cut into strips
- 1 Avocados
- 1 tbsp Dried or fresh thyme
- 3 Cloves garlic chopped or minced
- 1 tbsp Butter
- Lemon optional
- Extra Virgin Olive Oil
Start with a hot pan over medium heat. Add 1-2 tbsp EVOO, 1-2 tbsp of butter. Add the chopped garlic. Sautee until semi brown then add the thyme, mushroom, clams and shrimp. Sautee until the shrimp and clams are cooked. Once it's cooked, set aside.
In a medium-size bowl, add 1-2 tbsp of EVOO, pinch salt, pinch of pepper. Add the avocados. Mash the avocados to a thick and chunky consistency.
Once you have the avocado mixture, you can now add the sauteed mushrooms, shrimp and clams. Add the soba noodles. Gently mix all together and serve. A squeeze of lemon on top is a nice finish!