Ginger Soba Noodles
- 12 oz / 340 g dried soba noodles
- 1 tablespoon freshly grated fresh ginger
- 1 teaspoon toasted sesame oil
- zest and juice of 1/2 a lemon
- 1/2 cup / 2.5 oz / 70 g chopped white onion
- 1 teaspoon mirin (optional)
- 2 teaspoons brown sugar or honey
- 1/2 teaspoon salt, plus more to taste
- 3 tablespoons brown rice vinegar
- 1 celery stalk, strings removed, then chopped
- 1/3 cup / 80 sunflower oil or untoasted sesame oil
- 3 tablespoons of chopped tarragon, plus more to taste
- a few big handfuls of cubed tofu, pan-fried or baked until golden
- 1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds
- This recipe is vegetarian
- Produce
- Celery stalk (1)
- Ginger, fresh (1 tablespoon)
- Lemon, zest and juice of (1/2)
- Squash, toasted seeds (1/3 cup)
- Tarragon (3 tablespoons)
- White onion (1/2 cup)
- Condiments
- Brown rice vinegar (3 tablespoons)
- Mirin (1 teaspoon)
- Cooking & Baking
- 80 sunflower oil or untoasted sesame oil (1/3 cup)
- Brown sugar or honey (2 teaspoons)
- Salt (1/2 teaspoon)
- Sesame oil, toasted (1 teaspoon)
- Pasta & Grains
- Soba noodles, dried (12 oz)
- Refrigerated
- Tofu (3 big handfuls)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published November 15, 2011 (1 year ago).
170 people saved this recipe.
