Sesame Ginger Soba Noodles
- 1 cucumber
- 1 lg carrot
- 2 green onions
- 454 g medium tofu (or cooked chicken)
- 1 tbsp sesame seeds
- 2 tbsp maple syrup
- 2 tbsp unseasoned rice vinegar
- 1 tbsp grated ginger
- 2 tsp dark sesame oil
- 1 bundle soba noodles (120 g)
- 1 tsp vegetable oil
- 2 garlic cloves, minced
- 10 c baby spinach
- 2 tsp low sodium soy sauce
Slice cucumber and carrot into thin sticks. Thinly slice green onions diagonally. Thickly slice tofu. Arrange all on a platter.
Toast sesame seeds until lightly golden in a small frying pan set over medium. Add to a small bowl.
Stir in maple syrup, rice vinegar (preferably low-sodium and sugar-free) ginger and sesame oil. Drizzle over tofu.
Boil soba noodles in a large pot of water. Cook until tender, 3-4 minutes.
Rinse with cold running water to cool and remove excess starch, about 1 min.
Heat vegetable oil in a large frying pan over medium. Add garlic. Stir constantly for about 1 min. Gradually add spinach. Cook, stirring frequently, until wilted. Stir in soy sauce. Serve soba with sesame-ginger tofu and vegetables.