Kitchen-Sink Soba Noodles

Serving Size: 4
Total Time:

Tossed in a spicy citrus-soy dressing, this recipe is adaptable to whatever vegetables you happen to have in your crisper.

Noodles

  • 1 cup fresh orange juice
  • 7 Ounce drained extra-firm tofu, cut into 1/2-inch dice
  • 2 Tbsp black sesame seeds
  • 2 Tbsp fresh lime juice
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp hot sesame oil
  • 1 Tbsp rice vinegar
  • 1 tsp sugar
  • Kosher salt
  • 12 Ounce dried soba noodles
  • 1 bunch scallions, sliced
  1. Prepare the noodles. In a skillet, simmer the orange juice over moderate heat until syrupy, 15 minutes. Scrape into a bowl. Whisk in the lime juice, soy sauce, sesame oil, vinegar and sugar; season with salt.
  2. Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Drain and rinse under cold water; shake off any water and blot dry. Transfer the noodles to a large bowl. Add the scallions and sesame seeds and toss with three-fourths of the vinaigrette. Add the tofu to the remaining vinaigrette.

Vegetables

  • 0.5 small onion, thinly sliced
  • 0.33 head of broccoli, cut into florets
  • 0.33 head of cauliflower, florets sliced
  • 0.5 small fennel bulb—halved, cored and thinly sliced
  • 1 carrot, thinly sliced
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbsp rice vinegar
  • 1 bunch Swiss chard, stems removed and leaves sliced
  • 3 Tbsp vegetable oil
  • Sriracha, for serving
  1. Cook the vegetables. In a large skillet or wok, heat the vegetable oil. Add the onion and stir-fry over high heat until starting to brown, about 3 minutes. Add the broccoli, cauliflower, fennel, carrot and ginger and stir-fry until the vegetables are tender, about 5 minutes. Add the vinegar and chard leaves and cook until wilted, about 2 minutes. Add the vegetables to the bowl with the soba, top with the tofu and serve with Sriracha.

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Recipe Credit: Susan Feniger
Image Credit: Fredrika Stjärne