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Ginger Soba Noodles
12oz. soba noodles
1 tablespoon freshly grated fresh ginger
1 tsp toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar
1/2 tsp salt, plus more to taste
3 tablespoons rice vinegar
1 celery stalk chopped
1/3 cup sunflower oil
3 tablespoons of chopped tarragon, plus more to taste
A few big handfuls of cubed tofu, pan-fried or baked until golden.
1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds
Cook the soba noodles in salted water, drain, rinse under cold water, and shake off as much of the water as possible.
In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, Taste and tweak a bit if needed - the dressing should have a bit of bite.
In a large bowl, toss the soba noodles with the tarragon, the tofu, the seeds/nuts, and the dressing.
This was my first time making this, and they were delicious! A little acidic tho, I might cut back on the lemon juice next time. Enjoy!