Monday, June 1, 2009

Sesame-Soy Soba Noodles

I promised a delicious summer evening dinner, and boy do I have one: Sesame-Soy Soba Noodles.

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Full of flavor, really easy to make, and not too hot to eat on those summer nights when it's so warm and lovely, you're still in tank tops, skirts, and flip-flops at 9:30pm as you take the dog out for a night-time constitutional.

I got the original inspiration from a quick little recipe for Sesame-Soy Broccoli from Martha Stewart's Everyday Food magazine (one of my all-time fave magazines, as you know). Add some noodles, tofu, and scallions, and you've got a delicious complete meal.

Dena's Sesame-Soy Soba Noodles

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  • 1 head of broccoli, chopped into florets and stalks chopped into bite-size pieces
  • 1 tbsp olive oil
  • 1 package soba noodles
  • 1/3 cup+ sesame seeds (use more if you like; hubby LOVES toasted seeds so I am very generous with these)
  • 1 bunch scallion
  • Raw firm tofu, baked and marinated tofu, or store-bought pre-marinated and baked tofu to save time
  • 1/3 cup+ Toasted Sesame Oil
  • 1/2 cup Soy Sauce
  • 1 tbsp lemon juice
  • 1 tsp (or more or less, depending on how spicy you like things) Sriracha Sauce
First, get the broccoli going: turn your oven to 400 and start chopping your broccoli. Spread chopped broccoli on large baking sheet with sides (my fave is my industrial-grade Chicago Jelly Roll pan), drizzle with olive oil, and toss so it's all mixed. Pop it in the oven and roast for 20 minutes.

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Set water to boil and cook soba noodles according to package instructions. Don't overcook -- when you drain them, run them under cold water so they stop cooking. Let them sit to drain water.

Spread sesame seeds on baking sheet for oven or toaster oven sheet. Pop them in the oven or toaster oven for about 5-10 minutes, depending on how hot it is. You want them to brown and toast, but not burn -- when they start popping, remove them! They will be fragrant and so delicious-smelling.

Chop your scallions thinly at an angle -- you want a lot, so use the whole bunch, even though it seems like too much. They balance out the other flavors really nicely.

Slice your tofu into bite-size pieces.

Toss all of the above together in a large bowl, mixing well. Add the toasted sesame oil, soy sauce, lemon juice, and sriracha sauce, and mix again to coat everything. Give it a taste and if it needs a little more of the oil or soy sauce, go for it.

Serve in big bowls with forks, chopsticks, or whatever works for you. Enjoy! Happy Tummy, Happy Summer.


  1. I was just going to email you and ask about recipes with tofu! Total ESPN.

  2. This dish is SERIOUSLY good. Hubby has asked for it to reappear weekly, and I agree with him. It's also sooooo easy to make!


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