Kitchen-Sink Soba Noodles

By DreiFromBK

Ingredients

• 1 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons hot sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Kosher salt
• 12 ounces dried soba noodles
• 1 bunch scallions, sliced
• 2 tablespoons black sesame seeds
• 7 ounces drained extra-firm tofu, cut into 1/2-inch dice
• 3 tablespoons vegetable oil
• 1/2 small onion, thinly sliced
• 1/3 head of broccoli, cut into florets
• 1/3 head of cauliflower, florets sliced
• 1/2 small fennel bulb—halved, cored and thinly sliced
• 1 carrot, thinly sliced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon rice vinegar
• 1 bunch Swiss chard, stems removed and leaves sliced
• Sriracha, for serving

Details

Servings 4
Cooking time 50mins
Adapted from foodandwine.com

Preparation

Step 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.

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.

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.