Soba Noodle Salad

Some brands of  (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

 七 /shichi/ 7. Cut the noodles in half with scissors.

 八 /hachi/ 8. Transfer to a serving bowl.

 九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables. 

 十 /juu/ 10. Add the rest of the dressing. 

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます 

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

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Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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