Have you tried soba noodles? They are buckwheat noodles from Japan that cook in a snap. They are also a slow release carbohydrate and are full of vitamins and minerals and (best part) you and your local picky eaters will just think it’s pasta (to quote The Office “With win-win-win, we all win. Me too”). Anyway this recipe is a quick, yet delicious week night meal and I can’t wait to hear what you think of it.
Soba Noodles and Tofu with Ginger Lemon Dressing
For the dressing:
Grated zest of 1 lemon
1 inch section of ginger, peeled and grated
1 tablespoon honey
1 teaspoon chilli powder or cayenne powder
1 tablespoon freshly squeezed lemon juice
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons olive oil
12 ounces dried soba noodles
1 tablespoon oil (olive, sunflower whatever floats your boat)
12 ounces extra-firm tofu
10 ounces frozen green peas
To make the dressing, combine all the ingredients. Whisk then set aside.
Bring a large pot of water to a boil and cook the soba noodles until just tender. Place frozen peas in colander or strainer and drain noodles over them. (This just thaws the peas without overcooking them and uses one less pot!)
While the noodles are cooking, drain the tofu, pat very dry and cut into 1-inch cubes. Heat a wok (a skillet will work in a pinch here too) over medium-high heat and when hot, pour in the cooking oil. Add the tofu cubes. Cook until all sides are a gold brown.
Add the dressing to the wok. Toss until tofu is well coated. Add the soba noodles and peas and toss again. Garnish with sesame seeds if desired.