There Once Was a Noodle Called Buckwheat

Happy Tuesday - I hope everyone survived St. Paddy’s Day. Every St Pat’s day in my youth was celebrated by family with corned beef and cabbage - by me a peanut butter and jelly sandwich. I was  never a fan. To celebrate the day I baked a couple loaves of bread; Irish soda and Guinness and honey. They were both good but I have to say the Guinness was my favorite. We went to a St Paddy's Day, 60th Birthday, 34th wedding anniversary party where, as luck would have it for Dan, there was plenty of corned beef and cabbage. He was in heaven.

Fast forward to Sunday and it’s time for another cooking adventure - Sesame soba noodles with broccoli and tofu - it was so delicious. If you are looking for a gluten free version substitute tamarin for the soy sauce and be sure to use 100 pure buckwheat noodles. Buckwheat is not a wheat but a plant in the carrot family (who knew), it is the seed kernels of the flowers, and is low in fat, high in iron, and gluten free. 

This recipe took approximately 35 - 40 minutes to prepare. It’s great as a main dish or you can leave out the tofu and serve it as a side. You can mix up other vegetables like carrots, peppers or zucchini - you are only limited by your imagination. 

Ingredients:

6.5 ounces of 100% buckwheat noodles

1 - 2 Tbsp of oil of choice - I used chili oil

1 head of broccoli - broken into florets

1/4 onion thinly sliced

1 - 2 tbsp white sesame seeds

1 package of extra firm tofu

Cilantro 

For Dressing:

1 tbsp maple syrup

1 tbsp sesame oil 

4 tsp rice vinegar or lime juice

3-4 tbsp tamari (for GF version) or soy sauce

1-2 tsp freshly grated ginger, adjust to taste

Instructions:

Prepare the noodles according to the instructions, stirring them a few times during cooking to avoid clumps. When the noodles are cooked refresh them in cold tap water and drain.

Drain the tofu and remove excess moisture with paper towels. Cut into 1 inch cubes and stir fry until the outside is lightly crisp. 

Divide broccoli into similar size florets. Heat up 1-2 tbsp of chili oil (or other stir-frying oil) and stir-fry the broccoli florets until tender yet still crunchy – about 3-5 minutes depending on the size. Add the onion and stir fry another minute or two.

Gently roast the sesame seeds on a dry frying pan. Remove them from the heat when they are fragrant and a golden brown.

In a separate bowl, mix all the dressing ingredients together, taste and adjust the amount of ginger to your liking. Place the cold noodles in a large bowl. Mix the dressing through it. Add broccoli/onion mixture and tofu; sprinkle with sesame seeds and cilantro. 

Thanks for stopping by!