I am one of very few people who heard about Soba noodles in recent years but never imagined making them myself. I guess you try recipes and use ingredients when they are easily available. I happened to stumble upon them when I was ordering my dried edible flower petals. This was my chance to order and use them.
Soba noodles are Japanese noodles made out of buckwheat. Buckwheat is a pseudocereal ( it is actually a seed, no relation to wheat or its grass) and gluten free. One has to be just sure that they are of pure variety as some companies add all purpose flour and dilute the buckwheat content. In recent years, gluten free products have found special importance in markets and our diets. Hence soba noodles are a blessing to those who prefer them.
Besides being gluten free there are many evidences showing that these are one of the noodles that help in reducing blood sugar and provide with manganese, vitamins and other essential amino acids. They are high in protein content and excellent source of fiber.
I have been reading “Ikigai” book recently which talks about finding the true purpose of your life but ends up talking in detail about how to live a long life. In the chapter which talks about healthy diet, many food items are listed with essential nutrients which have been recommended by people who live a long life. Eating a lot of vegetables and tofu formed a part of that list. Hence using them in this recipe. Also, I have been fond of tofu for a long time, since it is one of the best options to eat while living as a vegetarian abroad. Specially when ordering Asian food.
I had tahini sauce from a recent falafel experiment at home. It almost went well, but I have realised I cannot make small quantities of tahini sauce. Hence, I used remaining tahini sauce as well as healthy dose of vegetables in this recipe. I also had ordered mung bean sprouts which were also used.
- 2 portions of boiled Soba noodles
- 1packet of store bought tofu
- 1tbsp each of Black and white sesame seeds
- 3tbsps of tahini sauce
- 2tbsps of soya sauce
- 1tbsp of vinegar
- 1inch grated ginger
- 1tbsp of corn starch
- 3 green onion
- 1 large carrot used to cut in long slices as well as shaved as ribbons
- Handful of green beans
- 5 small red radishes cut in circular shape
- Half cup of red and yellow capsicum
- Half cup of moong bean sprouts
- 1 mini grated garlic or 4 cloves grated garlic
- 1tbsp chili oil
- Salt and citron pepper
- Garlic powder
- Cooking oil preferably sesame
Boil and drain soba noodles off as per the instructions on the package. Take a bowl, add tahini sauce, soya sauce, half of the grated ginger and vinegar.
Dry the tofu completely and immerse it in the above made soba sauce for 10 minutes. Prepare a small pan with sesame seeds and oil. Let it warm up. After 10minutes, remove the tofu dust them with corn starch and add them in this hot pan and sear the tofu until they turn crisp brown.
Meanwhile cut the vegetables and keep them ready.
Take a wok and add some oil and let it warm up good! Start off by adding white part of green onions, garlic, ginger flowers by the rest of the vegetables. Stir fry them.
Add salt and pepper, close the lid of the wok and let them cook for few minutes. We don’t want the vegetables to be smush but just chewable quality.
Now add the sauce which was used to soak the tofu. Top up with soya sauce, chili oil, garlic powder and a little bit of salt for the noodles.
Add noodles and mix them together.
Before serving the noodles with tofu, I added spring onion greens, more sesame seeds.
I will definetly make them again and will try to find them in local market. It tasted a lot sesamy flavoured thanks to the tahini sauce. Tofu were the best dry compliment to them. Next time I would try adding tamrind sauce to increase the complexity of the dish. For now it was healthy and delicious!!