soba, it’s what’s for din-din

You know how you have this running mental list of what you want to look up on the Internet but then whenever you’re on the Internet you never remember and then, like, an hour after you’re away from the computer you’re like, “oh balls I totally forgot to look that sh*t up!” That’s how I’ve been about soba noodles. I keep wanting to make them, and then every time I’m at the market I forget to pick some up. So yesterday when I was at Fred Meyer in the foo-foo health food section, I was looking at something and soba caught my eye. Good thing because I got the last package.

Lately I’ve been diggin’ all things that are wholeliving, and so that’s the first and last place I looked for a recipe. Well holy smokes am I glad I did because what came out of my kitchen this evening will go down in my history book as one of the best meals EVER. Simply follow this recipe for a true gastronomic delight: Soba, Tofu and Vegetable Stir-Fry. Sounds bo-ring, right? ‘Twas anything but.

Frying up tofu – bok choy waiting in the wings

Boil, boil toil and trouble

Hellz yeah

I used insanely fresh veggies (I primarily shop for produce at New Seasons until the garden starts to produce and farmers’ markets are open) and not to toot my own horn, but I got lucky and the veggies were perfectly sauteed, noodles were that perfect softish al dente, and it was all salted (I used course sea salt – good salt is key!) to perfection. The sauce was at once nutty, light, tangy and spicy – a mixture of organic almond butter, rice vinegar and soy sauce. The only changes I made to this recipe were to add a 1/4 teaspoon more crushed red pepper (although this truly wasn’t hot at all) and half of the green tops from the bok choy which I added about 3/4 of the way through while cooking the veggies…I just felt it needed more greenery.  All in all, a major success. If you decide to make this dish, please let me know how it turns out and I’d love to hear about your favorite soba dish. Happy cooking!

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