Sesame Ginger Soba Noodles

Sesame Ginger Soba Noodles
Sesame Ginger Soba Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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.

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