Morphed dish because the veggie and the sauce i used for this dish are "left overs" from my PORK SATAY,PLS CHECK HERE FOR THE RECIPE . I didn't want to waste the extra peanut sauce from my pork satay, thanks to LisaMichele a co-Daring Cook, she gave me an idea on how to make use of the extra sauce. So, both the gai lan (Chinese broccoli) and the sauce will become ingredients to a totally different dish.
No recipe, recipe because this is an eyeball thing or taste as you go style of cooking. You may add any vegetable you like. Oh, except for the peanut sauce!
Ingredients: (Serves 2)
Peanut sauce CHECK RECIPE HERE
Gai Lan (Chinese Broccoli) about 8 leaves including stems (leaves chiffonade, stems thinly sliced)
Soba Noodles -2 bunches
Firm tofu ( I used Japanese firm tofu but Chinese firm tofu is better)
Bell peppers - diced (tri color peppers would be great to add color to the dish)
Sesame oil - 1/2 tsp
Scallions - chopped (sweet onions could be used)
Garlic - 2 cloves chopped
Water - to thin out the peanut sauce
Ponzu - 1 T (Japanese citrus seasoned soy sauce) or use plain soy sauce
1 lemon - you'll need just the juice.
Sriracha sauce or Sambal Oelek - 2 tsp (optional)
1. Follow Soba noodles cooking instructions (they are cooked like spaghetti noodles)
2. While your noodles are boiling, cut tofu into cubes or dice. Shallow fry them. Set aside.
3. Using the same pan you used in frying the tofu, saute' garlic and onions until tender. Mix in the veggies cook until gai lai stems are cooked. Set aside.
4. In the pan, mix peanut sauce, sesame oil, ponzu, lemon juice, sriracha sauce and let simmer. Add little water if sauce is still thick. Taste and re-season if you want.
5. Add the the noodles, the veggies into the sauce and carefully toss everything together until they are incorporated.
6. Serve and place the tofu on top.
7. You can garnish this w/ chopped peanuts or toasted sesame seeds.
VEGETARIAN STIR FRY SOBA NOODLES
YOU CAN ADD SEAFOODS AS WELL.