Spicy Buckwheat Soba Noodle Salad
I'm one of those people that gets bored with eating the same thing all the time, but doesn't have much time to branch out because of work, family life or utter laziness. Occasionally I get inspired and try different things - in this case Eden 100% Buckwheat Soba Noodles. I've never had them before last night, but something about them really intrigued me so I decided to try them.
I searched high and low for a spicy buckwheat noodle recipe because I've been on a spicy kick lately, but couldn't find a recipe that appealed to me. So, I ended up mashing together three random buckwheat recipes, because each had a component that I really liked - fried tofu, cabbage, ginger, rice vinegar and of course spicy garlic chili sauce.
- 1 Tbsp sesame seed
- 2 clove of garlic, diced
- 2 Tbsp ginger, diced
- 6 scallion, cut into small pieces
- 1 small head cabbage, shredded
- 1 package of extra firm tofu, cubed
- 1 package 100% buckwheat soba noodle
- kosher salt to taste
- 0.25 cup soy sauce
- 2 Tbsp water
- 3 Tbsp spicy garlic chili sauce
- 0.5 cup rice vinegar
- 2 Tbsp honey
Boil noodles according to package directions, about 5-8 minutes. Brown sesame seeds lightly, set aside. Fry tofu in oil until lightly brown, set aside. In about 1-2 tablespoons of oil, fry cabbage, ginger, garlic and scallions for 3-4 minutes or until cabbage is cooked, but still crunchy. Add cabbage mixture to large bowl. Combine sauce ingredients in small bowl. When pasta is done cooking, drain, rinse with cold water and drain again. Add to cabbage bowl and toss together. Toss in tofu, sesame seeds and sauce. Toss until well combined and serve immediately.
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