Best Soba Noodles With Tofu Avocado And Snow Peas Recipes

SNOW PEAS AND SOBA NOODLES

Steps:

• Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
• Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
• Variation: Substitute thinly sliced cooked chicken breast for the tofu.
• Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.

SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS

Steps:

• In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
• Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
• In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
• To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
• Fit to eat recipe
• (Per serving)
• Calories: 547
• Fat: 20g
• Cholesterol: 0mg
• Carbohydrate: 75g
• Sodium: 822mg
• Protein: 28g
• Fiber: 7g

SOBA-NOODLE BOWL WITH TOFU

Steps:

• Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
• Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

STIR-FRIED SNOW PEAS WITH SOBA

Steps:

• Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
• Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.