Not Yakisoba, Yummy Soba!

We wanted to have yakisoba. don't ask why. So Mark went to the store and got soba noodles. Alas, yakisoba is not supposed to have soba noodles in it. The absurd! So I looked for a recipe that uses soba (buckwheat) noodles. I found this one, but I didn't have fiddleheads (I didn't even know they existed!) so I made it with broccolli instead.



Soba noodles are SO good! It's hard to believe, considering kasha is not the most flavorful grain you can find... The noodles really taste good just by themselves, but adding the sauce and the vegetables make them even better.

These are the ingredients we used:

• 10.58 oz soba noodles (can use 8 oz - we didn't put all the noodles in the sauce)
• 1 T sesame oil
• 1 crown of broccolli, florets separated
• 6-7 baby carrots, julienned
• 9.5 oz firm tofu, cubed
• about 7 dried shitake mushrooms, rehydrated by soaking in hot water (they were awesome!!)
• 1 T lemon juice
• 1 T sesame oil
• 2 T soy sauce
• 1 T sugar

Cook the noodles and drain.
In a large frying pan, over medium heat, heat sesame oil and fry the tofu till lightly browned. Add the broccolli florets, the carrots and the shitake mushrooms, salt and stir until broccolli is cooked, but still crisp.

In a large bowl combine lemon juice, sesame oil, soy sauce and sugar. Add the cooked noodles and the stir-fried vegetables and serve!
Also delicious cold on the next day!