- 1/2 pound soba noodles
- 3 tablepsoons asian sesame oil
- 1 tablespoon peanut butter
- 2 tablespoons white wine vinegar or seasoned rice vinegar
- 1 tablespoon plus 2 teaspoons soy sauce
- 2 teaspoons asian chili oil
- pinch of cayenne
- 2 garlic cloves, minced
- 1 tablespoon finely minced fresh ginger
- 1/2 cup vegetable stock
- 2 tablespoons canola oil
- 1/2 pound firm tofu, sliced 1/2 inch thick into 1-inch x 2-inch dominoes
- 1/2 pound snow peas, strings removed
- 1 bunch scallions, thinly sliced, white and light-green parts only
- 4 large radishes, halved and thinly sliced
- 3 tablespoons chopped cilantro
1. Cook the soba noodles: Japanese soba noodles are finer and more delicate than American-made brands and this "add water" method for cooking them works well. Bring 4 to 5 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork to separate. Wait for the water to return to a rolling boil and add 1 cup of cold water. Allow the water to return to a rolling boil and add another cup of cold water. Repeat once more, and when the water comes to a boil again, the noodles should be cooked through. Drain and toss with a little sesame or canola oil if not using right away. The noodles can be refrigerated in a resealable plastic bag or in a covered bowl for 3 days. Drain, toss with 1 teaspoon of the sesame oil, and set aside.
2. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the vinegar, 1 tablespoon of the soy sauce, chili oil, cayenne, and half of the garlic and ginger, and whisk together. Whisk in the stock and the remaining 2 teaspoons of sesame oil. Set aside.
3. Heat a large skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, reduce the heat to medium-high, and add the tofu. Cook, stirring, for 2 to 3 minutes, or until beginning to color. Add the snow peas. Cook, stirring, for 1 to 2 minutes. Add the scallions and the remaining garlic and ginger. Cook, stirring, for 20 seconds. Add the remaining 2 teaspoons of soy sauce and toss together. Add the noodles and the sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir, and serve.
Advance Preparation: You can cook the noodles up to 3 days ahead. The ingredients for the sauce can be combined several hours before you make the stir-fry.
Nutritional Facts per serving
Calories 501.8 cal
Fat 26.3 g
Saturated Fat 3.4 g
Cholesterol 0 mg
Sodium 1076.1 mg
Carbohydrates 54.5 g
Total Sugars 4.4 g
Dietary Fiber 4 g
Protein 21 g