Currently, I am addicted to soba noodles. In truth, I love any kind of noodle (carb queen!) but these are my latest obsession. They’re easy to make and can be used in all sorts of dishes from salads to stir-frys. Last night, I went on a vegetarian tear, cutting up all sorts of spring veggies and some tofu for an Asian-flavoured dish with a soy-rice wine vinegar-hoisin-Sriracha sauce. If I’d had some mirin, I’d have used that, too, but I just grabbed what I had in the cupboards.
Serves 3 – 4
2 packages soba noodles, cooked
2 tb vegetable oil
1 2-inch piece of ginger, grated or finely diced
1 shallot, finely diced
4-5 stalks asparagus, ends trimmed, cut to bite-sized pieces
1 c broccoli
1 – 2 carrots, peeled and julienned
2 tb soy sauce
1 tb hoisin
1 1/2 c firm tofu, drained and cubed
4 – 5 handfuls of spinach leaves
1 c peas
2 tb rice wine vinegar
Sriracha to taste
1. In a large pan, heat the oil to medium heat. Add the ginger and shallot and sauté for 3 minutes.
2. Add the asparagus, broccoli and carrots along with the soy and hoisin. Sauté another 3-4 minutes.
3. Toss the spinach in next and allow to wilt a little before adding the tofu and peas. Salt and pepper to taste.
4. Add in the rice wine vinegar and Sriracha to taste.
5. Serve over the cooked soba noodles. Garnish with sesame seeds and scallions if you like!