Sesame Ginger Soba Noodles
This soba noodles stir fry with crispy tofy, peppers, edamame tossed in a savoury Asian inspired sauce. It is not only gluten free, but also loaded with protein and fiber. Wholesome healthy recipes like this always tops my list of quick dinner.
Well, there are not many vegan/vegeterian recipes that will close to this soba noodles recipe on protein content. Each serving contains approximalty 23- 24gms of protein. Soba noodles made from buckwheat flour is gluten free, rich in protein and fiber. And addition of tofu, edamame and other veggies makes this even more nutritious and healty. The salty, savoury Asian stir fry sauce is quick to make and has an extra does of ginger.
The same stir fry sauce works as tofu marinade.
Days when I don’t feel like having any meat, yet have to fulfill my protein intake for the day this is my go to recipe. Soba noodles unlike regular noodles is nutty and has a chewy bite to it. If you don’t want to go on a guilt trip by having regular flour noodles, then you must give this recipe a try.
Ingredients
Soba noodles with crispy tofu
Ingredients
- 10 ounce Dry Soba Noodles
- 12 oz Extra Firm Tofu
- Salt and Pepper as per taste
- 3 tablespoon cornflour (rice flour for gluten free)
- 2 tablespoons neutral oil or Vegetable Oil
- 1 medium red bell pepper sliced to thin strips
- 1 cup edamame (ref note)
- 2 tablespoons toasted Sesame seeds
- 2 sprigs green onion, chopped
For sauce
- 1.5 tablespoons Minced fresh ginger
- 1 tablespoons Minced garlic
- 2 tablespoons Chinese rice vinegar
- 4 tablespoons soy sauce
- 2.5 tablespoons honey
- 2 tablespoons Mirin
- ¼ teaspoons pepper
- 1-2 teaspoons Sriracha or Any Red Hot Sauce
- 1 tablespoons toasted sesame oil
- Chopped Green Onion for Garnish
Instructions
- Cook Soba Noodles as per package instruction in slightly salted water. Run under cold water and keep aside.
- In a bowl mix together rice vinegar, soy sauce, honey, mirin, sriracha, toasted sesame oil, minced ginger and garlic.
- Use a tofu press or a kitchen towel to remove as much moisture as possible. And cut into cubes.
- Add cornflour, 2 tablespoons above prepared sauce to cubed tofu. Toss to coat.
- Heat oil in a skillet. Once pan is hot spread tofu cubes in single layer. Fry undisturbed till they are golden brown in color. Turn and cook again until all sides crisps up.
- Reduce heat. Add remaining sauce to the pan, followed by cooked noodles, veggies, toasted sesame seed and green onion. Increase heat to medium and toss everything to combine and cook for another one minute.
- Serve warm or cold.
Notes
- I use frozen edamame, which are already blanched. Just thaw and use. If using fresh ones, then blanch or steam before adding.
- I prefer to keep the veggies a little crunchy, so add along with the noodles. For softer veggies, after tofu is cooked, add veggies to the pan saute for 1-2 minutes then add sauce and noodles.
I’m going to make some variation of this for my workplace ‘noodle’ themed cookoff next week. If I win, I’ll send all my coworkers to your site!
That is awesome. Wish you all the best.
I had Soba Noodles for the first time not to long ago, and I loved them! so much healthier of an option vs other noodles, this recipe looks incredibly tasty and easy to make 🙂