I absolutely adore soba noodles, or japanese buckwheat noodles. Not only because I’ve been eating them ever since I was little, but because they have a flavorful nutty taste compared to regular pasta. For health-conscious students, soba is a nutritious way to incorporate carbohydrates to your diet, since it’s lower in calories than white pasta and offers lots of magnesium. They’re also gluten-free for those who have celiac disease. Truthfully, this is my first try at a BGSK recipe and it turned out fantastic. Its a quick weeknight meal made in under 20 minutes. It’s BGSK’s Asian take on spaghetti and meatballs. Genius. These chicken meatballs make for great leftovers used in sandwiches and soups. And, any extra cooked soba noodles can be added to a salad the next day.
Megumi Sasada is the BGSK Ambassador in charge of the Small Kitchen College Facebook Page. She’s a junior at Colby College in Main and an avid Food Network-watching, nutrition-conscious acapella singer.
**Recipe**
BGSK Soba Noodles with Ginger Chicken Meatballs
Makes 4 servings
adapted from Big Girls Small Kitchen
For the meatballs:
1 pound ground chicken
Preheat the oven to 400°F.
Originally posted on Tuesday, April 12th, 2011
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