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.
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2 tbsp dark soy sauce
2 tbsp dry sherry
2 tsp toasted sesame oil
2 garlic cloves, crushed
½ tsp dried crushed chillies
pinch of caster sugar
250g pack firm tofu, drained and cubed
250g soba noodles
1 tbsp vegetable oil
250g pak choi, finely shredded
220g can water chestnuts, drained and sliced
2 tbsp sesame seeds, toasted
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Method Prep:15min › Cook:5min › Ready in:20min
Put the soy sauce, sherry, sesame oil, garlic, chillies 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 pan of water to the 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 pak choi 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 pak choi has wilted. Serve sprinkled with sesame seeds.