I’m completely obsessed with cold noodle dishes this summer, they just feel right to me.  Lots of Pad Thai, and now soba noodles.  The Japanese are the ultimate masters at clean, healthy eating.   I can’t think of another kind of food that makes me feel as instantly energized and balanced.  This recipe is a perfect example — it has a nice minimal quality, focusing on the play between the soba, or buckwheat, noodles, and a spicy Mandarin orange sauce.  It’s light and bright, naturally vegan, low calorie, and, most importantly, satisfying.

Soba is the Japanese word for buckwheat, and I have fallen in love with it.  It sounds like it would be a grain, and it’s cultivated like a grain, but it’s actually more of an herb, with grain-like seeds that get ground into flour.  It has a distinctive grey brown speckled color and an earthy taste.  It’s really good for you, too.  It contains all 8 amino acids, making it a complete protein, and  it also happens to be gluten free.  (Some soba noodles contain a small amount of wheat flour, so check your labels).  It’s also low in calories and very filling.  It’s pretty much a super food.

Look for soba noodles in the Thai or Asian section of your supermarket.   Mandarin oranges are a Japanese variety, a little bit like a large tangerine.  You can substitute tangerines or regular oranges for this dish, but it does pay to squeeze your own fresh juice.  You will need about 2 oranges.