10065 Sesame Noodle Salad with Tofu 2 servings Mon Jun 29 11:13:00 -0700 2009 Mon Jun 29 12:25:08 -0700 2009 Easy Asian CHOW http://www.chow.com/recipes/10065 Mon, 29 Jun 2009 19:25:08 GMT Buckwheat noodles with Asian flavors Buckwheat noodles with Asian flavors. This recipe from our Cubicle Cuisine feature makes two servings, so you’ve got enough to share with your cubemate or some extra for a late-night snack.

What to buy: Udon noodles are Japanese wheat noodles. They can be found in gourmet grocery stores, in Asian markets, or online. If you are having a hard time finding them, you can substitute soba noodles or whole-wheat linguine or spaghetti.

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  • Bring a large pot of water to a boil over high heat. Cook noodles according to the package directions. Drain, rinse under cold water until noodles are cool, and drain again; set aside.
  • Heat a medium frying pan over high heat. Add canola oil and heat until it begins to shimmer. Place tofu in the pan and cook until golden brown; flip and repeat. Remove tofu and drain on a paper towel. Season with salt and freshly ground black pepper.
  • Add sesame oil, ginger, and garlic to the warm pan. Cook over low heat to infuse the oil with the flavors (do not let the garlic and ginger brown). Remove from heat and add chile flakes, soy sauce, and sugar; stir until sugar is dissolved.
  • Scrape ginger mixture into a mixing bowl with a rubber spatula. Add scallion and lemon juice, and mix. Add noodles, cucumber, and bell pepper; toss to combine.

    • Beverage pairing: Clean Slate Riesling, Germany. This wine results from a partnership between German and American interests, hence the comprehensible, non-Teutonic name. But it’s simple: Pure citrus, ginger, and mineral notes make it a perfect match for the noodle salad, and its hint of sweetness means that you can ramp up the chile as much as you want.

    ]]>     http://www.chow.com/assets/2006/08/noodlesalad_tofu_290x210.jpg Max La Rivière-Hedrick and Sarah Mastracco 49 Soup/Salad/Sandwich 4 ounces dry buckwheat or udon noodles

    ]]>     1 tablespoon canola oil

    ]]>     4 ounces extra-firm tofu, cut into 1/2-inch cubes

    ]]>     2 tablespoons dark sesame oil**

    ]]>     75 1 tablespoon fresh ginger, peeled and finely chopped

    ]]>     74 1 medium garlic clove, peeled and finely chopped

    ]]>     277 Red chile flakes, to taste

    ]]>     2 tablespoons soy sauce

    ]]>     298 1 tablespoon granulated sugar

    ]]>     54 1 scallion, sliced

    ]]>     43 1 tablespoon freshly squeezed lemon juice

    ]]>     65 1/4 medium hothouse cucumber, halved lengthwise, then cut crosswise into 1/8-inch-thick slices

    ]]>     59 1/2 medium red bell pepper, sliced into thin strips

    ]]>     268 airline food 434 japanesey 384 easy 435 vegetarian 497 asian 39 salad 605 noodles 3638 tofu 863 sesame 6129 max la riviere hedrick 8800 sarah mastracco 8825 cubicle food 505 lamb