Tofu noodles
Popular in Northern Japan, soba noodles are made from buckwheat flour, which gives them a slightly nutty flavour. In this quick and simple dish, the thin brown noodles are delicious stir-fried with protein-rich tofu and crunchy water chestnuts.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 2 tbsp salt-reduced soy sauce
- 2 tbsp dry sherry
- 2 tsp sesame oil
- 2 garlic cloves crushed
- 1/2 tsp chili pepper flakes
- pinch superfine sugar
- 1/2 lb firm tofu cubed
- 1/2 lb soba noodles
- 1 tbsp canola oil
- 1/2 lb bokchoy finely shredded
- 1 199ml can water chestnuts drained
- 2 tbsp sesame seeds toasted
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Put the soy sauce, sherry, sesame oil, garlic, chili pepper flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes and toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
- Bring a large pot of water to a boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
- While the noodles are cooking, heat a wok or large, deep frying pan until hot, then add the oil. Drain the tofu, reserving the marinade, and stir-fry in the hot oil for about 30 seconds. Add the bokchoy and water chestnuts and cook for a further minute, stirring all the time.
- Tip in the cooked noodles and reserved marinade. Cook for a further 1-2 minutes or until heated through and the bokchoy has wilted. Serve sprinkled with sesame seeds.
Recipe Notes
Each serving: 16.5 g protein, 15 g fat of which 2 g saturates, 32 g carbohydrate, 4 g fibre, 336 Calories
