I have only eaten soba noodles in a restaurant probably just 3 times and i have not tried cooking soba noodles before. Got to refer to the packet for cooking instructions but hey, all the instructions are in Japanese and i cant read. But i can see a numeric 7 on the front packet so i guess cooking time is 7 minutes and there's also a picture showing rinsing the noodles under the tap, so more or less i know it is to be run over the water after boiling the noodles. Just to be assured that i am doing the correct thing, i surfed the net on how to cook soba noodles before doing it..:D cos i really dont know ..
I foresee that this dish will make its appearance on my table from time to time. It is well flavoured and yet light and easy. I still have some pumpkin tofu bought from an organic shop here, that would be a good addition i thik so i threw that in as well. Besides tofu, another popular choice would be salmon or you just have it even plain, i dont see any problem. How about char siew (bbq pork) ? do you think it's nice?
Just a note, after spending some time taking these photographs ( i think i spent around 20 mins ), i found that these portion of the noodles almost dried up, so i did put them back into the tossing bowl with the balance of the noodles and added a little more soy sauce and vinegar. So serve immediately after done with the cooking.
Recipe ( with some reference from here )
1 packet dried soba noodles, 200gm
1.5 tbsp ginger, peeled ,minced or grated
1 clove garlic, chopped
1.5 tbsp toasted sesame seeds
some chopped green/spring onions
6 tbsp light soy sauce
4 tbsp rice vinegar
pumpkin tofu/ordinary tofu , pan fried
1. Cook the noodles as per packet instructions. Meanwhile, mix the ginger, garlic, spring onions, soy sauce and rice vinegar in a small bowl.
2. When the noodles are cooked, drain them and transfer them into a big bowl. Add in the sesame seeds and tofu and spoon the sauce over. Divide to servings and serve immediately.
Linking this post to Little Thumbs Up Event organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Alvin of Chef and Sommelier with the theme ingredient, " GINGER"