Cha Soba / Green Tea Noodles - 1/2 pkt
Firm Tofu - 6 sliced 1" wide
Carrots - 1 cup Julienne cut
Zucchini - 1 cup Julienne cut
Ginger - 1 tsp Julienne cut
Red Chili Powder - 1/2 tsp
Toasted Sesame Seeds - 1 tbsp
White Rice Vinegar
In a small bowl mix 2 tbsp of soya sauce, 1 tbsp of rice vinegar and the red chili powder. In this mixture soak the tofu piece and keep aside.
Follow the directions on the package to make the soba, once done remove to a colander, add some ice cubes to the noodles and let it sit until you are ready to serve. Do add salt to the water when cooking the soba.
In a saute pan add 1/2 tsp of oil and add the carrots and stir fry for 3 to 4 minutes.In a small bowl add about 3 tbsp of mirin. Remove the Carrots and put in the bowl with the mirin. Drain the mirin before moving the carrots to a serving dish.
In the same saute pan after the carrots are removed, add 1/2 tsp of oil and then add the ginger. Saute for a minute and then add the zucchini, and a pinch of salt. Stir fry 3 to 4 minutes, add 1 tsp of rice vinegar, Remove from heat once the vinegar evaporates. You won't need to add salt because of the vinegar but if you feel you want to, just add a pinch. Remove from heat to a serving dish.
In a saute pan heat about 2 tsp of oil, once the oil heats up gently place the soaked tofu, turn every 3 to 4 minutes until all the sides are a nice brown. Remove from heat to a serving dish.
Now that all the side dishes are ready, place the drained cold noodles to a serving bowl.
Now get all your sides next to it - the Tofu, the Ginger- zucchini Stir fry, Stir Fried Carrots, a small bowl of toasted Sesame seeds, a small bowl of soya sauce, (optional) Roasted Nori - crumbled or small stripes.
To plate it, drizzle very little soya sauce on the noodles, topped with the toasted sesame seeds and Nori. Serve the sides and enjoy!
I used Hakubaku Organic Cha Noodles that I received it as part of the Foodbuzz Tastemaker Program.
Read about some of the ingredients I used:
White Rice Vinegar