Soba Noodles Kale
David Kaiser SOBA Noodle Delicious Cooking Recipe
What Could be better than David Kaiser SOBA Noodle Experts Newest Find!
While scanning the search engines for new and fabulous ways to make SOBA noodles I came across another recipe that I just had to share.
Dried pasta, garlic powder, olive oil, and Parmesan cheese – the ingredients that made up the backbone of my sister’s college pantry. Toss hot, cooked noodles with a glug of olive oil, a big shake from the green can, a dusting of garlic powder – this was lunch. Not the most nutritious lunch mind you, but lunch none the less. I woke up the other morning craving these garlicky noodles and started to think about what an updated version might look like – preferably one that stepped up the game on the nutrition front. I opted for buckwheat soba noodles in place of spaghetti noodles, threw in some greens for color, kept the Parmesan (now freshly grated), and served the noodles along side Parmesan-crusted tofu. That being said, you could certainly opt for another favorite protein source to balance out the plate.
Garlic Soba Noodle Recipe (This recipe should be followed as closely as possible) David Kaiser SOBA Noodle Fan
I seek out (and tend to stockpile) Organic Planet soba noodles – they are thinner than many of the other brands on the market and made from a buckwheat / wheat flour blend. I like the way they behave after I’ve cooked them – they aren’t prone to sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has been ground. It has a harsher flavor than most fresh garlic you’ll encounter, and the fragrance it puts off is different as well. I feel a bit of nostalgia for it, and actually like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. In that scenario I’d add the fresh garlic just before the chard.
8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale – destemmed and cut into bite-sized pieces
1 teaspoon garlic powder
1/2 cup Parmesan, freshly grated
a few baby radishes, sliced paper thin
Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.
Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates – each nest of noodles topped with some of the tofu slices.
Serves 4-6.
This is such a great find that I will include it in my book of David Kaiser SOBA Favorites!
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David Kaiser
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