Ginger Soba Noodles is a traditional Chinese dish prepared especially on birthdays and New Year.
- 3 oz Buckwheat Soba Noodles
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Peanut Oil
- 6 water-packed light extra-firm Tofu (frozen, prepared for cooking and cut into ½-inch cubes)
- 4 Scallions (white parts and 3 inches of the green, sliced on the diagonal into ½-inch slices)
- 2 Cloves Garlic (thinly sliced on the diagonal)
- 2 Carrots (grated)
- ¼ Pound Snow Peas (sliced lengthwise into thirds)
- ½ Red Bell Pepper (seeded and thinly sliced)
- 6 Mushrooms (sliced)
- 4 Baby Spinach
- 8 Mung Bean Sprouts
- ¼ Cup fresh Cilantro (chopped)
- Lime Wedges (for garnishing)
How to make a Ginger Soba Noodles
- Place a small saucepan on fire and add orange juice, Holsin sauce, soy sauce, ginger and Thai chili sauce. Mix well.
- Heat the sauce to simmer and cook for 1 minute. Remove and set aside.
- Cook the buckwheat soba noodles 1 minute less than that directed on the package.
- Drain and keep aside.
- Place a nonstick skillet over high heat and add sesame and peanut oil.
- Add tofu, scallions, garlic, carrots, snow peas, red bell pepper and mushrooms.
- Stir well and fry for 2 minutes.
- Reduce the heat to medium and add the sweet ginger sauce.
- Add in baby spinach, mung bean sprouts and soba noodles. Cook just until the spinach wilts.
- Add cilantro and stir well.
- Remove from heat and transfer to a serving plate immediately.
- Garnish with lime wedges and serve hot.
Try this recipe out and let me know if it works out for you. Feel free to modify or adjust each recipe to suit your own tastes. If you find a good variation, let me know on comments section!
Have a great day everyone!