Highly nutritious buckwheat noodles are a traditional Asian favorite, and although whole wheat Western pasta makes a passable substitute, we would encourage you to make a culinary and cultural pilgrimage to your local Asian grocery market to seek out the genuine article.
The noodle aisle is a great place to start and you will undoubtedly find the buckwheat soba along with rice stick, udon and others.
- 1/2 cup hoisin sauce
- 2 teaspoons roasted sesame oil
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 2 tablespoons brown sugar
- 1/4 cup tomato puree
- 4 cloves minced garlic
- 2 tablespoons peeled, minced ginger
- 1 teaspoon Asian chile paste
- 1 package firm Chinese style tofu, drained on paper towels, cut into 3/8 inch slabs; or alternatively six 3 ounce boneless, skinless chicken breasts
- 2 red bell peppers, roasted, peeled, seeded, sliced
- 1 twelveounce package buckwheat soba noodles, cooked 1 bunch green onions, sliced thinly
- 1 cup carrot, grated
- 1 cup water chestnuts, julienned
- 1/4 cup cilantro, chopped
- 2 tablespoons toasted sesame seeds
- Combine the first 9 ingredients and use all but 1/4 cup to marinate tofu or chicken 412 hours, refrigerated. Toss the reserved marinade with remaining ingredients and chill.
- Remove the tofu or chicken from marinade. Pat dry with paper towels. Spray lightly with no stick pan spray and grill. Serve hot on a mound of the noodle salad.
This recipe is compliments of Lake Austin Spa Resort