Friday, February 4, 2011
Soba Noodle Salad
serves 4 really hungry people
I hope you enjoy this meal, we sure did! When I made it, I was hoping for leftovers for lunch but no such thing happened...we all literally licked our plates clean!
sesame oil (about 2 tsp. for oiling the pan. Can use evoo as well)
1 Tbsp soy sauce
1/2 red onion, chopped and (1/2 for sauteing, 1/2 for garnish)
4 cloves garlic, chopped
1 Tbsp ginger, chopped
1/2 cup shitake mushrooms, sliced
8 oz. baked tofu, (TJ's has a great organic, baked, teriyaki tofu...so delish) cut into small pieces
1 c. shredded or julienned carrots
1 c. sliced or julienned apples
1/4 c. sliced green onions
1/4 c. sliced almonds
loads of fresh spinach, for the bed of the salad
6 oz. cooked soba noodles
1/3 c. low sodium soy sauce
1/4 c. sesame oil
1/4 c. rice vinegar
1 Tbsp chopped ginger
Heat small amount of oil in pan over medium low heat. Add in onion, garlic and ginger. Saute until tender. Add in sliced mushrooms and tofu and a splash of soy sauce. Cook until mushrooms are tender and tofu gets a crispy edge, about 7-10 minutes. Set aside.
To make the sauce:
Whisk together all the ingredients. Make sure to taste and add more of something if needed.
Cook soba noodles according to their package. Drain, rinse in cold water and set aside.
To Assemble Salad:
In the bottom of the bowl, put down a hefty bed of spinach. Next, layer on soba noodles, followed by cooked veggies and tofu. Add on carrots, apples, almonds, set aside red onions and green onions. Drizzle with dressing.