SOBA NOODLES WITH CHICKEN AND SNAP PEAS
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
- Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
- Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
- While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
- Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
- Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
- In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
- To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Nutrition Facts : Calories 547 g, Fat 20 g, Fiber 7 g, Protein 28 g, Sodium 822 g
SNOW PEAS AND SOBA NOODLES
Make and share this Snow Peas and Soba Noodles recipe from Food.com.
Provided by Mulligan
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Variation: Substitute thinly sliced cooked chicken breast for the tofu.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
ALMOND TOFU WITH SNAP PEAS AND SOBA NOODLES
With baking, the texture of tofu turns satisfyingly dense and chewy. In many cities, you can find fresh and creamy locally-made tofu at farmers' markets, food co-ops, and in Asian markets. Tender spring snap peas are quick to cook; here they are simply placed in a colander and cooked with the hot water from the soba noodles.
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Lay the tofu slices on a well-oiled baking sheet and season with salt.
- In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil. Rub 1/2 teaspoon of the almond butter mixture into the top of each tofu slice. Try not to get the sauce on the pan. Bake for 25 minutes. Flip the tofu and season lightly with salt. Rub the second side of each tofu slice with 1/2 teaspoon of the almond butter mixture, reserving the extra. Bake for 25 minutes more. Let cool.
- Slice the tofu lengthwise into strips. Heat a sauté pan over high heat and add 2 tablespoons of the olive oil. Add the scallions, cook for 1 minute, and add the tofu and ginger. Cook the tofu for 1 minute, undisturbed. Add the garlic and 1/4 cup water and sauté over medium-high heat for 2 minutes. Turn off the heat and stir in the reserved almond butter mixture. Leave the pan on the stove, covered.
- Put the peas in a colander in the sink. Bring a large pot of salted water to a boil. Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through. Pour the noodles on top of the peas in the colander and drain out the water. Immediately pour the noodles and peas back into the pot. Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking. Stir in the tofu, rice vinegar, cilantro, and salt to taste.
- Serve immediately with the chili oil alongside.
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