This is another odds and ends type of recipe. The remainders of a package of tofu were combined with the only veggies I had in my fridge and some parsley from the patio. Sometimes good things are born out of a seemingly empty fridge and necessity in the form of pressing hunger, and thus I found myself with a surprisingly tasty bowl of noodles for dinner, after setting out on my wander into the kitchen with very little dreams or aspirations. May these always be our surprises!
Soba Noodle Salad
about 1/3 package of Soba noodles ( around 80 grms)
two celery stalks, sliced
1 carrot,halved and sliced
about 4 little radishes, quartered
1/3 package firm tofu, patted dry and cut into cubes
1 clove garlic, crushed
1/4 cup chopped parsley and mint leaves
about 1 tsp grated lemon zest
juice from 1/2 a lemon
olive oil
salt
pepper
chili flake
Oh, well, it's quite easy from here on. Cook the noodles in boiling water till soft, about 4 minutes. at the same time, warm a little olive oil in skillet, when very hot add tofu and a little salt and fry till golden on all sides. add garlic, chili and pepper and stir for a minute, then herbs and remove immediately form heat. combine vegetables, noodles, and tofu in a bowl. Dress with lemon juice and zest and a nice splash of olive oil. check seasoning, the salad should tangy from plenty of lemon, and the chili and pepper noticeable, unless you prefer otherwise. serve while warm.
The pic of the city is incredible. I wish I had this recipe earlier, I just through out the left over noodles!!!
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