Kitchen-Sink Soba Noodles Recipe

Name: Kitchen-Sink Soba Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh orange juice; 2 tablespoons fresh lime juic; 3 tablespoons low-sodium soy sauce; 2 tablespoons hot sesame oil; 1 tablespoon unseasoned rice vinegar; 1 teaspoon sugar; Salt; 12 ounces dried soba noodles; 1 bunch of scallions, sliced; 2 tablespoons black sesame seeds; 7 ounces drained extra-firm tofu, cut into 1/2-inch dice; 3 tablespoons vegetable oil; 1/2 small onion, thinly sliced; 1/3 head of broccoli, cut into florets; 1/3 head of cauliflower, florets sliced; 1/2 small fennel bulbhalved, cored and thinly sliced; 1 carrot, thinly sliced; 1 tablespoon unseasoned rice vinegar; 1 bunch of Swiss chard, stems removed and leaves sliced; Sriracha, for serving

Servings: persons

1 cup fresh orange juice
2 tablespoons fresh lime juic
3 tablespoons low-sodium soy sauce
2 tablespoons hot sesame oil
1 tablespoon unseasoned rice vinegar
1 teaspoon sugar
Salt
12 ounces dried soba noodles
1 bunch of scallions, sliced
2 tablespoons black sesame seeds
7 ounces drained extra-firm tofu, cut into 1/2-inch dice
3 tablespoons vegetable oil
1/2 small onion, thinly sliced
1/3 head of broccoli, cut into florets
1/3 head of cauliflower, florets sliced
1/2 small fennel bulbhalved, cored and thinly sliced
1 carrot, thinly sliced
1 tablespoon unseasoned rice vinegar
1 bunch of Swiss chard, stems removed and leaves sliced
Sriracha, for serving

1
Prepare the vinaigrette and noodles In a small skillet, simmer the orange juice over moderate heat until syrupy, about 15 minutes.
2
Scrape into a medium bowl and whisk in the lime juice, soy sauce, sesame oil, vinegar and sugar; season the vinaigrette with salt.
3
Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 4 minutes.
4
Drain and rinse under cold water; shake off any water and blot dry.
5
Transfer the noodles to a large bowl.
6
Add the scallions and sesame seeds and toss with three-fourths of the vinaigrette.
7
Add the tofu to the remaining vinaigrette.
8
Cook the vegetables In a large skillet or wok, heat the vegetable oil.
9
Add the onion and stir-fry over high heat until starting to brown, about 3 minutes.
10
Add the broccoli, cauliflower, fennel, carrot and ginger and stir-fry until the vegetables are tender, about 5 minutes.
11
Add the vinegar and chard leaves and cook until wilted, about 2 minutes.
12
Add the vegetables to the bowl with the soba, top with the tofu and serve with Sriracha.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup fresh orange juice, 2 tablespoons fresh lime juic, 3 tablespoons low-sodium soy sauce, 2 tablespoons hot sesame oil, and more.

Yes, Kitchen-Sink Soba Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kitchen-Sink Soba Noodles

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