Sesame soba

I love making lunch at home for myself everyday and I’m one of those people who always seems to have a good idea as to what I can make because I have the contents of my fridge pretty much memorized. But every once in a while…a problem occurs and…the fridge happens to be EMPTY.

So what do you do? Throw everything together and make something amazing out of it! At least that’s what I’ve learned from watching seasons upon seasons of Chopped on the Food Network 🙂 Although I must admit…some of my fridge creations have been less than stellar but every once in a while I end up making something absolutely scrumptiously amazing like these sesame soba noodles!

But of course I had to revamp and tweek the Sesame soba a little before I settled on the perfect recipe. This is one of those dishes where you can just toss a bunch of veggies or meats into and it’ll still turn out yummy because it’s similar to making a stir-fry so don’t worry if you don’t have all the veggies I used in mine, just use what you have in your fridge 🙂

Ingredients (2 servings):

250g buckwheat soba noodles (udon works for this too)
150g firm tofu, cubed
3/4 cup shelled edamame peas
1 carrot peeled and sliced diagonally
1 tablespoon vegetable oil
1 clove garlic minced
1 teaspoon ginger diced
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil

optional: garnish with an egg, sesame seeds and sliced green onion

Off to the kitchen!

1. Bring a cups of water to a boil. While your water is heating up, prep all your vegetable ingredients

2. When your water begins to boil, add in the soba noodles and let it boil uncovered on high heat for 5 minutes. Then add in your edamame, tofu, and carrots. Allow everything to boil in the pot until the carrots are tender and noodles are al dente (almost cooked through)

3. Strain your noodles and vegetables through a strainer

4. Heat the vegetable oil in a frying pan on medium-high heat. Sautee the garlic and ginger until golden brown. Add in your strained noodles and vegetables.

5. Pour in your rice vinegar, soy sauce and sesame oil. Stir everything together until it’s incorporated and cook until all the liquid has been absorbed.

6. Top with a sunny side up egg, green onion and sesame seeds if you like.

7. Munch!

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