October’10 – Week 3
Breakfast: Huevos Rancheros
Morning Snack: Fresh Fruit and String Cheese
Lunch: Chicken Fettuccine Alfredo (made with last night’s leftovers.)
Dinner: Soba Noodle Bowls
Dessert: Chocolate No-Bake Cookies
Recipe of the Day:
Soba Noodle Bowls
It never fails, whenever I’m at any kind of noodle or Asian fusion place, from The Pasta Factory to Pei Wei back in Arizona, I always order a soba noodle bowl. The sugary soy, green onions and lime combine to create this masterful sauce that I could eat forever. Cabbage, tofu and buckwheat soba noodles make this dish as healthy as it is tasty.
1 Package Buckwheat Soba Noodles, (found in Asian supermarkets or the Ethnic aisle.)
1 Block Extra Firm Tofu
1 Wedge Bok Choy Cabbage, cut into shreds
3-4 Green Onions, whites and light greens sliced
1 qt Beef Stock
1 t Freshly Grated Ginger
1 Garlic Clove, crushed and minced
1/4 C Soy Sauce
2 T Sugar
Set a pot of water to boil for the soba noodles and cook according to package directions.
Meanwhile, pat the brick of tofu dry. In a small skillet, sear the brick of tofu on all sides, adding just a touch of oil if necessary to prevent sticking.
Whisk together ginger, garlic, soy sauce, sugar, and the juice of one lime. Once tofu is browned, add half of this mixture to the skillet and continue cooking until tofu darkens and takes on those flavors.
Once Soba has finished cooking, drain it of the water and add the beef stock and remaining soy sauce mixture back into the pot of noodles, heating until very hot. Remove tofu from skillet and slice into thin slices, toss with what’s left in the skillet to coat every piece with sauce.
Assemble bowls with a serving of noodles, covered over in broth. Add several tofu slices, cabbage and green onions on top. Serve with an extra wedge of lime.