Friday, February 10, 2012

soba noodle bowl with tofu and veggies

soba noodle bowl
inspired by boom noodle

The weather has cooled down a bit after our springlike weather a few weeks ago.  Both A and I were craving something hearty and healthy so I decided to take a spin on a meal I had at a great noodle restaurant in Seattle.  This meal was absolutely delicious and I could not wait to have it the next day for leftovers.

2 bundles of buckwheat soba noodle (3 per package)
1 small broccoli crown, chopped
1 green bell pepper, chopped
1 shallot, sliced
1/2 tofu block, diced
2 tsp vegetable oil
1/2 cup hoisin sauce
1 tbsp sriracha sauce

In a large pot, boil 8 cups water.  Add soba noodles when rapidly boiling.  Let cook for 5-6 minutes until tender.  Meanwhile, in a nonstick pan on medium high heat, saute shallots in the vegetable oil.  Once fragrant add the tofu and let brown for a few minutes.  Add the bellpeppers and broccoli.  Cook for an additional 2 minutes then add the cooked (and rinsed in cold water) to the pan.  Pour in the hoisin/sriracha sauce and combine well.  Make sure the sauce has evenly coated the veggies and noodles.  Turn off heat and serve. 

Serves 2-3 people.

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