Culinary Cannabis

Soba Noodle Salad Story
Hello Everyone,
Thanks for stopping by today to talk about Soba Noodle Salad. I’m pretty it’s much a sucker for any Asian-
style dish; probably because I can get my famously picky eater of a husband to try anything if I tell him it
has Asian influences. Even things he professes not to like, namely noodles.
This recipe calls for Soba noodles. Soba is a Japanese noodle made mostly from buckwheat flour. Most
producers usually add a small amount of whole wheat flour which helps the noodles hold their shape as
they are cooked. The buckwheat flour gives the noodles a decidedly dark brown to gray color but adds a
delightful nutty and earthy flavor to the noodles themselves. Here’s a fun buckwheat factoid for you:
Buckwheat is not a true wheat and is more closely related to rhubarb than wheat.
As I mentioned above, the buckwheat gives the noodles a dark appearance. Some people may find the
color off-puƫng. If you want a more ‘Americanized looking’ version of the salad, you could substitute
Udon noodles for the Soba noodles. Udon are also Japanese noodles, but are made from true wheat,
not buckwheat. You could also sub in any other long pasta such as spagheƫ, linguine or fettuccine. The
long shape of the pasta makes this salad one of the ‘lucky foods” that are traditionally served during
New Year’s celebrations. The long length of the noodles is thought to be equated with long life.
With this post, I’m going to start sharing the strains that I used in each recipe. In this recipe I used
Baklava to infuse sunflower oil for the dressing. I also used Baklava butter in the Snickerdoobie cookies I
shared earlier. We have been going some awesome Baklava here in the Midwest lately. My brother
used the strain to make Baklava to the Forth Power. He made the baklava using baklava infused butter,
sugar and honey. Maybe I can convince him to part with the recipe so I can share it with you in an upcoming post if you find the information on the strain used please let us know.

Soba Sesame Noodle Salad
½ lb soba noodles
Dressing:
¼ c cannaoil
¼ c low sodium soy sauce
2 T rice wine vinegar
1 T toasted sesame oil
1 T peanut butter or tahini
1 T honey
1 t grated garlic
1 t grated fresh ginger
Add Ins
½ c bell pepper strips, your choice of colors
¼ c shredded purple cabbage
¼ c shredded carrots
¼ c sliced snow peas
¼ c green onions, sliced
1 T sesame seeds
Cook and shock the soba noodles according to package directions. Set aside.
For dressing, combine all ingredients and whisk together unƟl smooth. (I put the ingredients in a Ball jar
and shake until combined.)
In a large bowl, combine cooked noodles and add-ins of your choice. Pour over about half of the
dressing and toss to combine. Add additional dressing if salad seems dry or you just like it extra saucy.
The salad can be served at either room temperature (immediately after preparing) or chilled.
Turn the salad into a main course by adding a protein of your choice. To keep it vegetarian, try sautéed
tofu cubes. Shredded chicken or pork would be good choices too.

As always with Cannabis infused food start with a small serving till you learn your tolerance Keep out of reach if children and pets,

Culinarily Yours in Cannabis

Mary Ann