← Nouns Cooking · Plant-Based

Ingredients

• 150 g 100% buckwheat soba noodles
• 400 g Shelled edamame beans
• 400 g firm tofu, patted dry and cut into thick slices
• 1 tsp neutral oil
• 1 Cucumber, halved, seeded and sliced
• 2 Carrot, cut into thin matchsticks
• 150 g Bean sprouts
• 4 Spring onion, thinly sliced
• 1 handful Coriander (cilantro), leaves picked
• 1 tbsp Sesame seeds, toasted
• 3 tbsp Tamari
• 2 tbsp Mirin
• 1 tbsp Rice vinegar
• 1 tbsp Toasted sesame oil
• 1 Orange, juiced
• 2 cm piece Ginger, finely grated
• 1 Red chilli, finely chopped

Method

1. Whisk all the dressing ingredients together in a large bowl.
2. Bring a pan of water to the boil. Add the edamame for 3 min, then lift them out with a slotted spoon and cool under cold water. Cook the soba in the same water for 4–5 min (check the packet), stirring so it doesn't clump, then drain and rinse well under cold running water to wash off the starch.
3. Heat a griddle or non-stick frying pan over medium-high heat. Brush the tofu slices with the oil and cook for 3–4 min a side, until golden with dark stripes. Cut into strips and toss with 2 tbsp of the dressing.
4. Add the noodles, edamame, cucumber, carrot, bean sprouts and most of the spring onion to the rest of the dressing and toss well.
5. Pile into bowls, top with the tofu, coriander, sesame seeds and remaining spring onion. Eat straight away or chill for up to a day.

Tips

• About 30 g protein per serving. Many soba noodles are part wheat, so buy 100% buckwheat if you need it gluten-free.
• Rinsing the cooked soba under cold water is the secret to noodles that stay silky, not gluey.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Lazy Cat Kitchen