The ultimate meal for me is one that comes together in under 30 minutes, and is so deliciously addictive (hot, warm, or cold) that I wake up craving its leftovers for breakfast. This will generously feed 4. Soba noodles are typically found combining wheat flour and buckwheat. Since I wanted to make this gluten free, I’ve sought out soba noodles made with a combination of rice and buckwheat flour. Don’t be stressed out to find soba noodles though, rice noodles would work just as well as would any regular spaghetti or linguini. Any quick cooking veggies are perfect in this dish, so don’t feel tied into those I used – peppers, zucchini, bok choy, green beans, kale etc.
Ingredients – Noodles
- 2 teaspoons salt
- 320g noodles
Instructions – Noodles
Start this recipe off by bringing a pot of water to the boil, then adding the salt, then the noodles. Cook according to package instructions. Drain and rinse.
Ingredients – Tofu and Veggies
- 2 tablespoons vegetable oil
- 1 16oz (454 g) block of hard tofu, drained and dried
- 8 oz mushrooms
- 6.5 oz sugar snap peas
Instructions – Tofu and Veggies
Put your largest pan over medium heat with the oil which you prepare the tofu. I like to cut it into triangles because I think triangles are fun to eat, but it’s really not important. You’re looking for pieces that are ½ inch thick and slightly larger than bite size. Put the tofu into the hot oil while you prepare your veggies. I chose to quarter my mushrooms (after taking their ends off), and take the ends of the sugar snaps, then cutting them in half. Add the veggies to the tofu all at once and let this cook for around 10-15 minutes, stirring occasionally.
Ingredients – Peanutty Sauce
- 1/3 cup soya sauce*
- ½ cup peanut butter (I like chunky, but you do you)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil**
- 2 teaspoons sambal olek***
*I like to use gluten free soya sauce or tamari but if you’re using regular soy, I recommend buying the 30(ish)% less sodium. If not, reduce the soy to ¼ cup and add 2 tablespoons of water to the mix.
**Optional, but the nutty flavour is lends to the dish is awesome.
***sambal olek is an awesome firery chili sauce. It’s chucky, cheap, and delicious and lasts for months in the fridge. You can also just use sriracha or a hot sauce of your choice.
Instructions – Peanutty Sauce
Mix together until smooth. You may need to stick this in the microwave for 30 seconds to soften the peanut butter first.
Mix ¼ cup of the sauce into the tofu veggie mix and the rest into the noodles. Plate by laying down the fragrant noodles, then topping with the veggies and tofu. If desired, garnish with scallions and cilantro or some toasted chopped peanuts.