It’s just one of those days when you are so, so hungry, but you don’t want to be cooking in the kitchen all night. I opened my pantry and found a packet of buckwheat noodles and a bottle of mushroom based Soy-sauce. I immediately thought about a stir-fry and my mouth began to water. That was what I needed to make to hit the spot!
I was not sure if I wanted to make cold soba noodles, Zaru Soba, or HOT, like ramen (noodle soup). Soba is the Japanese name for buckwheat (also means the noodles made from buckwheat flour) and Zaru is a bamboo basket/place setting.
I wasn’t in the mood for a soup, but then I also didn’t want to eat cold noodles, so I settled with stir-fry. My roommate has gone Vegan and I didn’t want to make all this food that she could not eat, so I used tofu instead of chicken (my norm).
Buckwheat Noodle Stir-Fry with Zucchini (Soba)
Servings: 6-8 servings
Total Time: 25 minutes
1 Pack of Extra-Firm Tofu
1 Pack Japanese Buckwheat Noodles
3 Zucchinis (julienned)
4 Bell Peppers (2 small red, 2 small orange or yellow, julienned)
10 Carrots (bite sized, julienned)
2 Tbsp. Grapeseed Oil
3 Tbsp. Soy Sauce (mushroom based, dark)
1 Tbsp. Sriracha Sauce
1 tsp. Hoisin Sauce (Vegetarian if needed)
4 Garlic Cloves (large, minced)
2 Tbsp. Water
1 Tbsp. Lime Juice
Salt to Taste
4 Tbsp. Cilantro
Bring a pot of water to a boil then add the buckwheat noodles. Boil for 5-7 minutes, strain, then set aside.
In a wok or large saucepan, saute the garlic in grapeseed oil for 2-3 minutes. then add the soy sauce, hoisin sauce, sriracha sauce, zucchini, bell peppers, and carrots. Saute for about 5-7 minutes.
Add the noodles to the saucepan and mix well. Toss in the tofu, folding them into the noodles so they don’t break or fall apart. Add the lime juice and water at this point. Then add the salt, mix well, and garnish with cilantro. It’s ready to serve!