Tuesday, November 02, 2010

Green Tea Noodles / Cha Soba

There are some days you want something simple, yet that you want to feel indulged ... here is a very simple spread that brings loads of flavor, you will be surprised how filling it is. Today I have used Cha soba, or Green tea noodles, that has a very delicate flavor and aroma.  I like Cha noodles as is without is being soaked in some kind of sauce that basically overwhelms the unique flavor of the noodles. So here, I have some perfect side dishes..

Ingredients :

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
Soya Sauce

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


Anonymous said...

IS VERY GOOD..............................

magpie said...

You have a lovely blog!
I would like to invite you to a monthly cooking event to share our dishes inspired by Kerala- "Kerala Kitchen" that Ria of Ria's collection and I are hosting.

Here is the event page if you'd be interested in joining us to share our love for Kerala cuisine!


Would love to see your wonderful dishes at the Kerala Kitchen!

Malli's Mint and Mimosas said...

Love your artful presentation of the Noodles and Tofu.... Beautiful-I love soba

Madhavi said...

Oh yummyyyy noodles... great recipe collections..great blog :))


www.ChiCha.in said...

hii.. Nice Post

Thanks for sharing

Ain said...

the curry looks delicious. As far as the ingredients are concerned I always have a hard time to find up here. but thanks to my friend john miller who introduced me to a great resource and i thought that i pass great along as well.

Smitha said...

Thanks .. I hope to start posting again soon ...thanks for all the nice comments

Cover photos said...

hmmmm Swedish......asOume....aCtually it is my favourite and in your blog the method explanation is very fantastic......

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mk biswas said...
This comment has been removed by a blog administrator.
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