Soba Noodle Bowl

Soba Noodle Bowl

     I love Asian inspired dishes.  They are usually pretty easy to whip up, can be very nutritional, and so tasty!  My father was raised in South Korea so as kids my sisters and I grew up eating kim, kimchi, rice with a fried egg on top, and stir fry almost weekly.  These dishes are still something I crave time to time - even though my boyfriend looks at me strange when I break the gooey yolk of a fried egg over my rice...mmmm=).  This dish was a spur-the moment, "throw it together" lunch I whipped up one day.  Soba noodles are very nutritional, extremely versatile, and taste delicious!  I served mine with a little side of kimchi (fermented vegetables have amazing health benefits and are full of probiotics!) pictured here.  Let me know some of your favorite childhood dishes!  Enjoy!

 

 

Ingredients

Sauce:

2 tablespoons oyster sauce (fish sauce would work too)

2 tablespoons of low sodium soy sauce

1-2 tablespoons of water

1 tablespoon water mixed with 1 tablespoon cornstarch to use as a thickener

Rest of Ingredients:

Soba noodles

oil of your choice for frying (I use grape seed oil)

granulated garlic

broccoli (or veggies of your choice)

green onions

onions

tofu

kimchi (optional)

Steps:

1.  Cook soba noodles according to instructions...don't overcook as they tend to get slimy.  When finished, strain and rinse quickly with cold water to stop cooking process.

2.  In frying pan heat a few tablespoons of grape seed oil. Add the chopped veggies of your choice (leave green onions out and use them as a fresh garnish on top). Fry the veggies for a couple minutes, then add a few table spoons of water and cover so the veggies soften.  Let them soften just a little bit, you don't want soggy veggies!  Set aside.

3.  Slice your tofu and squeeze out excess water in a paper towel.  Next, sprinkle tofu with granulated garlic and fry until slightly golden on each side in a little bit of grape seed oil.  Remove from heat and cube.

4. Make your sauce in a small saucepan over medium heat.  Combine everything except cornstarch mixture.  When sauce first starts to boil slowly whisk in a little bit of the cornstarch mixture and continue whisking and adding mixture until the sauce reaches the thickness you like.  I like the thickness that most Chinese sauces are when you go to a Chinese buffet.

5.  Put your soba noodles, tofu, and cooked veggies in a bowl.  Drizzle the desired amount of sauce over and toss.  Garnish with green onions (sesame seeds if desired) and serve with kimchi.  Enjoy!