Stir-fried chilli vegetables with tofu and soba noodles (Yasai chilli men)

Soba noodles are one of ancient Japan's most traditional dishes. Buckwheat has been cultivated in Japan since the early Jomon Period (approximately 12,000 BC to 300 BC). It was the preferred crop in the region due to its hardiness and ability to grow in barren soil with minimal support.

Wheat and buckwheat contain starch, protein, minerals, and vitamins, although the composition varies depending on the type of flour. However, there is one big difference between wheat and buckwheat: whether it contains a little gluten or a larger amount. Gluten becomes sticky and elastic when it is given some water and kneaded. Therefore, the particles of wheat flour, when water is added and kneaded, stick together so well that it is easy to form the dough into noodles; these could then be boiled in water. On the other hand, the particles of buckwheat flour stick together only weakly because of the small amount of gluten, so it isn't easy to form noodles with buckwheat flour.

It was during the Edo Period (from 1603 to 1867 AD) that the epoch-making discovery of blending wheat flour with buckwheat flour when preparing soba was made. The ratio of wheat to buckwheat was 2:8; the 20% wheat flour made soba-making easier and smoother. This golden ratio became the very foundation of making soba and has been handed down from generation to generation to the present day (Reference here)

Here is a lovely dish with soba noodles. The chewy noodles are paired with vegetables that are wok-tossed with sweet chilli sauce. The combination of earthy noodles, vegetables, and tofu is lovely and fresh. This is a dish that requires some effort and multiple steps. But the dish is satisfying and considered by many to be comfort food.

Hugo Arnold is a cookbook author, food consultant and restaurateur. He is known for the Wagamama set of cookbooks from the famed chain of restaurants. This cookbook focuses on bringing elegant Japanese food home with farm-to-table ingredients and simple techniques. The recipes span all categories and are not as noodle-focused as the first Wagamama cookbook but introduce many vegetarian and vegan dishes. This Japanese cookbook is perfect for those elegant dinners with dishes that pop.

For more recipes from this cookbook, click here.

Ingredients:

For the sweet chilli sauce:

1-inch lemongrass

1 teaspoon ginger paste

1 red Thai chilli

1 small onion, roughly diced

2 garlic cloves

1/2 teaspoon salt

1 teaspoon sugar

1 tablespoon light soy sauce

1 red pepper

1 tablespoon commercial chilli sauce

1 teaspoon ketchup

1/2 cup water

2 tablespoons oil

For the noodles:

6 oz. soba noodles

6 cups of water

1/2 teaspoon salt

A few drops of olive oil

2 tablespoons oil

1/2 cup tofu, cut into 1/4-inch dice

6 button mushrooms, sliced

1/4 cup sugar-snap peas or peas

1/2 cup zucchini, cut into 1/2-inch dice

1 carrot, diced very small

2 tomatoes, cut into small wedges

Salt, to taste

11/4 cup sweet chilli sauce

To make the sweet chilli sauce, add all the chilli sauce ingredients, except the oil, to a small blender and blend to a coarse paste. Keep the paste coarse, and do not make it smooth.

Heat the oil in a saucepan or wok on low heat. Add the paste and fry, stirring often, until the sauce has thickened and is syrupy. Remove from the heat and taste for salt. You can store it in the fridge for 3-4 days.

To cook the noodles: Bring the water, salt, and oil to a boil. Add the noodles and cook as per the directions on the container, minus 1 minute for al dante. Drain in a colander and rinse with cold water to stop the cooking process. Add a few drops of oil and toss well; this stops the noodles from sticking. Set aside until needed.

To make the vegetables, heat the oil in a wok on high heat. Add the tofu and fry until lightly golden on all sides, tossing often to ensure even cooking.

Add the remaining vegetables and salt, and cook for 3-4 minutes, or until just tender. The vegetables should maintain their shape and crunch.

Add the sauce and toss well to coat the tofu and vegetables evenly. Taste for salt and adjust as needed.

You can serve the dish in various ways. Add the cooked noodles and toss well until the vegetables are evenly distributed. Alternatively, you can heat the noodles and add them to the centre of a wide, shallow bowl. Add the vegetables around the noodles.

Serve immediately. This dish is best enjoyed fresh, straight from the stove.