Soba Noodles

Soba noodles are typically served cold. They can be a little tricky to cook just right. If you boil them too long they get sticky and gummy. If you boil them just right, they will be wonderful. The possibilities are endless when it comes to adding other ingredients. The key is to have a really great sauce and the rest is easy.


Soba Noodles with Tofu and Cucumber
adapted from Clotide's site Chocolate & Zucchini

8 oz soba noodles
1 medium-sized English cucumber, seeded
10 oz firm tofu, cubed
1/4 C (or less) of frozen baby green peas
2 tblsp low sodium soy sauce
1 tblsp white wine vinegar
1 tblsp mirin
1 tbsp tahini
1 tsp sugar

Bring a large pot of water to boil. Lightly fry the tofu in a small pan with whatever spice you'd like or just plain. Add the peas towards the end. Cook until tender and set aside to cool. In a large bowl whisk together the tahini, soy sauce, mirin, vinegar, and sugar and set aside. Cook the soba noodles in boiling water as per the package directions. (Mine said 4 minutes.) Drain them immediately and run cold water over them or place them in an ice bath to stop cooking. Toss the noodles in with the sauce and then gently fold in the tofu, peas, and a diced, seeded cucumber. Serve immediately.