While I love pretty much ALL noodles, I think these buckwheat soba noodles are my favorite. I made a simple stir fry flavored with oyster sauce, and tossed it with soba for a quick and healthy dinner.
Shopping here has definitely been a big adjustment; I’ll have an idea of what I want to make, then get to the store and find that a few key ingredients just aren’t available. It makes meal planning a challenge, but I’m sure I’ll get the hang of it soon.
I couldn’t decide how to categorize this recipe, so I put it under both Chinese and Japanese, because it has elements of each.
8 ounces soba noodles
a few tsp oil (such as canola or peanut)
12 ounces firm tofu, drained and cut into thin 1″ by 1/2″ rectangles
1 small yellow onion, diced
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
about 20 white button mushrooms, sliced
1 large bunch spinach, stems removed and leaves roughly chopped
1 1/2 tsp sugar
1 1/2 tsp soy sauce
2 tbsp oyster sauce
1/4 cup broth (chicken or vegetable)
pinch white pepper
Cook the soba for about 6 minutes in a large pot of rapidly boiling water.
Drain, and rinse with cold water. Set aside.
Heat about a tsp of oil in a large skillet or frying pan over high heat. Add the tofu and cook until golden brown on all sides. (You may need to cook the tofu in two batches, depending on the size of your pan.)
Set cooked tofu aside.
Stir together the sugar, soy sauce, oyster sauce, broth, and white pepper
Heat another teaspoon of oil in the pan over high heat. Add the onion, garlic, and ginger, and cook, stirring, until the onion is translucent.
Add the mushrooms and oyster sauce mixture and cook for a few minutes, stirring occasionally.
Add the spinach (waiting until some cooks down before adding more, if necessary), and then the tofu and stir well.
Add the noodles to heat through, then transfer to a serving bowl.