Friday, 12 April 2013

Zucchini and Tofu Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Zucchini (100g - cubed)
Tofu (100g - cubed)
Onion powder (1/2 tsp)
Garlic powder (1/2 tsp)

1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the zucchini. Stir for a 2 minutes and then add the tofu. Cook until golden brown, about 3 minutes, season with garlic, onion and pepper and then add the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

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