Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Soba Noodles With Shiitake-Tofu Scramble
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 35 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 781 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 9 grams
- Sugar
- 8 grams
- Protein
- 22 grams
A quick, light meal with anti-inflammatory properties. Curry scrambled tofu combined with the chewy texture of the soba and the meaty earthiness of shiitake mushrooms makes for a complete-protein meal containing all essential amino acids.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 35 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 781 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 9 grams
- Sugar
- 8 grams
- Protein
- 22 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Add the soba noodles and cook, stirring occasionally, until tender but still firm, about 6 minutes. Reserve 1/4 cup cooking water, then drain. Rinse the noodles under cold water, drain and transfer to a large bowl.
- In a medium bowl, combine the tahini, 2 tablespoons soy sauce, the rice vinegar, honey, chili crisp and reserved cooking water; whisk to combine. Add to the soba noodles and toss until evenly coated; set aside.
- Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Add the shiitakes and season with salt and pepper. Cook, stirring occasionally, until slightly browned, about 5 minutes. Remove to a small bowl.
- Add the remaining 2 tablespoons avocado oil to the skillet. Add the turmeric and cook, stirring it into the oil, 30 seconds. Add the tofu and cook, stirring, until evenly colored, about 4 minutes. Add the remaining 1 tablespoon soy sauce and the cooked mushrooms, stirring to combine. Remove from the heat.
- Divide the noodles among shallow bowls. Top with the shiitake- tofu scramble and serve with lime wedges.
