Tuesday, August 10, 2010

Otsu (Soba Noodle Recipe)

This was quite spicy so I might tone down the chili powder next time since I'm usually thinking of this as a cool and refreshing noodle salad, not one that makes my mouth burn. It also inspired me to pick up some soba noodles so that the next time I make this I don't have to substitute spaghetti!

Adapted from 101 Cookbooks


For the dressing:
Grated zest of 1 lemon
2-inch knob of fresh ginger, peeled and sliced
1 tablespoon honey or golden syrup
3/4 teaspoon chili powder
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup Chinese rice vinegar
1/3 cup light soy sauce
2 tablespoons toasted sesame oil

For the rest:
12 ounces dried soba noodles (I used regular spaghetti noodles as I didn't have any soba at home)
12 ounces extra-firm tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1 cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
1 small handful of cilantro, coarsely chopped, for garnish
1/4 cup toasted sesame seeds for garnish


To make the dressing, combine the zest, ginger, honey (or golden syrup), chili pepper, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy sauce and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba (or spaghetti) in plenty of rapidly boiling salted water just until tender then drain and rinse under cold running water. While the pasta is cooking, drain the tofu, pat it dry, and cut into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long).
Cook the tofu in a dry nonstick (or well seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the 1/4 cup cilantro, green onions, cucumber and about 2/3 cup of the dressing and toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and toasted sesame seeds. Serves 4 to 6.

No comments:

Post a Comment