Difference between revisions of "Soba Noodles with Tomatoes"
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* 1 tablespoon of extra virgin olive oil | * 1 tablespoon of extra virgin olive oil | ||
* 2 cups diced fresh tomatoes | * 2 cups diced fresh tomatoes | ||
* 1/4 cup slices scallions (green | * 1/4 cup slices scallions (green onions) | ||
* | * ground black pepper | ||
==Directions== | ==Directions== | ||
# | # Bring a large covered pot of salted water to a boil. Add the noodles and cook until al dente. Don't overcook. Drain the noodles, and if you're going to serve them cold, rinse with cold water. | ||
# While the noodles cook, in a serving bowl, stir together the sesame oil, soy sauce, olive oil, tomatoes, and scallions. | |||
# Add the cooked noodles and toss well. Sprinkle with black pepper. Serve warm, at room temperature, or chilled. | |||
==Notes== | ==Notes== | ||
Revision as of 18:25, 15 September 2010
"Japanese Noodles with Tomatoes" From Moosewood Restaurant Cooking for Health by the Moosewood Collective Yield: 2-3 generous (Oli-sized) servings 20 minutes to prepare this dish
Ingredients
- 8 ounces soba (buckwheat) noodles
- 2 tablespoons dark sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of extra virgin olive oil
- 2 cups diced fresh tomatoes
- 1/4 cup slices scallions (green onions)
- ground black pepper
Directions
- Bring a large covered pot of salted water to a boil. Add the noodles and cook until al dente. Don't overcook. Drain the noodles, and if you're going to serve them cold, rinse with cold water.
- While the noodles cook, in a serving bowl, stir together the sesame oil, soy sauce, olive oil, tomatoes, and scallions.
- Add the cooked noodles and toss well. Sprinkle with black pepper. Serve warm, at room temperature, or chilled.
Notes
Really delicious with baked tofu.
Sara 05:45, 15 September 2010 (UTC)
