Coconut Soba Noodles
Sometimes the best dishes are the ones that result from emptying out the cabinets and seeing what all is hiding. I was inspired by last month’s Random Recipes to continue going through my pantry as part of my fall cleaning. In doing this it turned out that I have a large collection of soba noodles, probably because I only have a few recipes for cooking them and lately fresh ginger has been scarce. So I decided to start throwing ingredients together, based on some of my favorite ingredients. The result was a very rich dish popping with flavor and crazy filling, the fact that it came together in no time at all just made it even better.
1/2 lb soba noodles, cooked per instructions on pan
2 tbsp vegetable oil
1 tbsp curry powder
1/4 tsp cayenne powder
1/4 tsp mango powder - aka amchur powder (optional)
3 scallions, sliced
4 garlic cloves, diced
8 oz tofu, well pressed/drained
2 cups broccoli
1/2 cup coconut milk
- Heat the vegetable oil in a wok over medium heat, add the curry, cayenne, and mango powder. Cook for 30 seconds, stirring constantly then add the scallions and garlic. Cook for an additional 5-7minutes, the garlic should start to turn golden. Then add the tofu and cook for 10minutes, until golden on each side.
- Add the kale and bok choy, allowing to slightly wilt before adding the cooked noodles and coconut milk. Cover and allow to cook for 10-15 minutes, stirring frequently to prevent sticking. Add additional curry to taste
- Serve and enjoy!
One day I’ll get better about keeping my cabinets clean, but until then I’ll be turning to quick and easy pantry cleaning recipes. I will certainly keep experimenting with the soba noodles, there are a few Thai inspired recipes I want to try as well as another Burmese noodle dish.