3-6Soba noodle bundles approximately 1 bundle per personI recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket
2-4green onions/chives – finely sliced
2carrotsshredded, julienne or grated
1seedless cucumberjulienne or thinly sliced
1/4-1/2cupunshelled and cooked edamame beansoptional
1block of extra firm Tofuremove the excess water patting it with paper towels and cut into small cubes.
For the sauce:
3tablespoonsseasoned rice vinegar
2tablespoonssesame oil + one extra tablespoon for finishing.
2tablespoonsof honey or agave nectar.
1tablespoongrated fresh ginger
1garlic clove grated
the juice and the zest of one small orange.
Thai Basil to garnish
Black or gold sesame seeds
1Red chilithinly sliced
In a bowl whisk all the sauce ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.
Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.
Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly. Keep an eye on them to avoid overcooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again in a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.
In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching on the edges adds great flavor.
In a large bowl season the noodles with a tablespoon of sesame oil and the sesame seeds.
Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chili.
Serve a small sauce bowl per person for extra dipping the noodles. Enjoy!