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.