I love noodles. I love asian noodles over all others, particularly Soba Noodles. This is a cold dish, so it makes an excellent meal on a hot day. Or cold day, who cares.
This is what I had for dinner last night!
Based off of a recipe found here.
2 grips of Soba Noodles (japanese buckwheat noodles)
1 cucumber cut into sticks
1 bunch of green onions, thinly sliced
1 brick of extra-firm tofu
1 Tbsp Soy Sauce
1 Tbsp Oil
1 container of Dashi or other Japanese soup base (I got mine at Uwajimaya, right across from the noodles – check the ingredients to figure out what the flavor is, if the label isn’t in English)
Chop you cucumber into sticks and finely chop your green onion. Set aside.
Heat oil in saute pan. Chop your Tofu into cute little even sized cubes. Drop tofu into pan and pour soy sauce over tofu. Stir to coat tofu cubes and allow to fry until golden brown, flipping tofu bits occasionally to make sure all sides get a good fry (takes anywhere from 10-15 min to fry tofu to the consistency I like it). Once done, remove tofu from pan and place on a piece of paper towel to absorb excess oil.
Meanwhile, bring water to boil. Add Soba Noodles and boil approximately 5 minutes. Drain and rinse with cold water, until the noodles are cold.
Take about 1/2 cup of cold soup base and pour it into small bowl. Drop about a Tbsp of green onions into soup base. Do this for each serving you are making (everyone gets their own bowl).
Place noodles into bowl, add a portion of cucumbers to the top of the noodles, and a portion of tofu. Sprinkle with reserved green onions.
Serve in bowl with chopsticks and small bowl of soup base. Take soup base mixture and pour over the entire noodle/cucmber/tofu bowl.