Almond Soba Noodles
Ingredients
The sauce
-
2
teaspoons
red curry paste
-
⅓
cup
unsalted almond butter
-
2
tablespoons
fresh lemon juice
-
very scant ½
teaspoon
salt
-
6 - 8
tablespoons
hot water
The noodles and toppings
-
12
ounces
dried soba noodles
-
12
ounces
extra-firm nigari tofu
-
4
ounces
pea shoots (or other greens, or tiny pieces of broccoli)
-
12
leaves
fresh basil, slivered
-
¼
cup
sliced almonds, toasted
Instructions
- Make the almond sauce by mashing the curry paste into the almond butter, then stir in the lemon juice and salt.
- Whisk in the hot water one tablespoon at a time until the sauce is pourable.
- Cook the soba noodles in boiling salted water until tender, then drain and rinse under cold water.
- While the noodles cook, prepare the tofu by draining, patting dry, and cutting into matchsticks or cubes.
- Cook the tofu in a skillet over medium-high heat until browned, adding pea shoots just before the tofu is done.
- In a large bowl, combine the noodles with ⅔ of the almond sauce and toss to coat.
- Top the noodles with the cooked tofu and pea shoots, drizzle with remaining sauce, and garnish with basil and toasted almonds.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
200mg
Cholesterol
0mg
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