Quick Yakisoba Noodles with tofu
 
Prep time
Cook time
Total time
 
Yakisoba noodles make a great addition to stir-fried vegetables and a perfect lunch!
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 2
Ingredients
  • 2 packages of yakisoba noodles (1 per person)
  • 1 onion sliced
  • 1 cup of broccoli flowerets
  • ½ cup sliced celery
  • ½ cup shredded carrots
  • ½ package of extra firm organic tofu
  • 1 cup of minced scallions
  • SAUCE:
  • ⅓ cup of soy sauce
  • 1 Tbl sesame oil
  • 2 Tbl rice vinegar
  • 1 tsp sugar
  • 2 cloves of garlic
  • 2 tsp chili paste
Instructions
  1. Pour hot water in a large pot and place the noodles in it. Cover and leave for a few minutes. Stir the noodles and drain them. Discard the sauce package that comes with it. Way too much salt and sugar in it!
  2. Rinse the tofu and pat dry in a clean towel. Cut in cubes.
  3. Chop the onion, shred the carrots, separate the broccoli in small pieces and thinly slice the celery. Set aside.
  4. Heat up some vegetable oil in a frying pan.
  5. Pan fry the tofu, sprinkle with a little salt or soy sauce until golden. Set aside.
  6. Pour a little of the sauce in the frying pan, add the onion until lightly tender. Add the celery, carrots and broccoli and a little more of the marinade if necessary.
  7. Pour the noodles and the remaining marinade and quickly mix all the veggies. Taste, add more sea salt or soy sauce if needed. Remove from heat and cover.
  8. Wash and rinse the Swiss chard. Roll the leaves and make thin slices.
  9. Heat up 1 tsp of vegetable oil or a little water with some sea salt and quickly heat the chard until lightly tenderized. The goal is not to turn it into welted leaves but to just soften them.
  10. Place some of the chard on one side of the plate and the the noodles on the other.
  11. Sprinkle scallions on the noodles and serve immediately.
Notes
Traditional yakisoba noodles are made with buckwheat flour but the kind you buy in stores is actually made with wheat flour. They are rather similar to ramen noodles and to pasta from a nutritional standpoint. If you can find buckwheat noodles in Asian stores, you should give it a try because it is highly nutritious and tastes great. It is worth the extra trip and stocking up.
Recipe by Kind Cooking at https://kindcooking.com/2020/07/02/yakisoba-noodles-with-tofu/