1 raw carrot, peeled
1 raw zucchini
2 green onions, finely chopped
1/4 of picked radish (takuan)
2 bundles of soba noodles (buckwheat noodles)
soba dipping sauce (tsuyu)
dried seaweed (nori) - optional
1. Cook soba noodles according to package directions. (I cooked mine in boiling water for 5 mins).
2. Beat eggs in a bowl and cook in a pan like you would an omelet and then cut into thin strips.
3. Shred the carrot and zucchini and then grate the pickled radish. Set aside.
4. Pour soba dipping sauce into a small bowl and add some chopped green onions. Put cooked soba noodles into a separate bowl and add the shredded carrots and zucchini, strips of egg, and grated radish.
5. Cut the dried seaweed (nori) with scissors into thin strips and use it as garnish on top.
Super simple recipe and you can really add any type of vegetable. I only had carrots and zucchini in my refrigerator so that's all I used but shredded beets, squash, or cucumber would go great with soba noodles. You could also add shredded chicken or pork. The possibilities are endless. I also ran out of dried seaweed (nori) so it's not pictured but my kids love dried seaweed.
Toddlers also love dipping their food so I think that probably encouraged my son to actually eat it. I also let him help me prepare some of it and he's always more willing to TRY things if he's a part of the cooking process. This recipe is a definite keeper in our household.