Skip to main content

Speedy Soba-Style Noodle Bowl

By
When you are in a rush to get dinner on the table, what do you make?

After spending some time at our old house packing and cleaning and taking Riley to his mandolin lesson, my culinary creativity was waning and it was getting late. I opened up the fridge and found organic pea shoots, julienned carrots, fresh spinach, marinated tofu and thought: soba! Well, in this case, soba-style; I didn't actually have any buckwheat noodles.

Boil the noodles. In another pan wilt the spinach with the carrots until they are barely softened. Turn off the heat and add the pea shoots. The residual heat with steam them slightly, but not make them too limp. Add sliced tofu. Add in the noodles when they are cooked and drained. Dress everything with mixture of rice vinegar, soy sauce, honey, and toasted sesame oil. Add minced garlic and ginger for more flavor. Toss till everything is coated. Serve with a sprinkling of black sesame seeds.

Photobucket
Labels:

Comments

  1. MsFoxsSweetsAugust 2, 2011 at 11:30 AM

    Hi! I found your blog from "A Little Birdie Told Me". I have never heard of Soba before but it looks really good!

    ReplyDelete
  2. HopieAugust 7, 2011 at 3:03 AM

    ooh that looks good. I have been gluten free for about 2 months now and am always looking for good recipes. I've never tried soba noodles...my local market doesn't carry them. I'm going to have to try one of the other markets.

    ReplyDelete
  3. Jenn EricksonAugust 9, 2011 at 12:36 AM

    Just goes to show that when you stock your fridge and pantry with quality ingredients, you can always make something delicious (and healthy) in a heartbeat. Of course, your culinary talent and creativity play a big role as well.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more