Japanese noodles with tofu and bean sprouts | Reader's Digest Australia
As interest in Japanese food increases, supermarkets are stocking a wider variety of noodles. To make this tempting lunch dish, Japanese soba – hearty noodles made from buckwheat – are simmered...
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Ingredients
- 150 g soba (Japanese buckwheat noodles)
- 1 tablespoon sunflower oil
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, crushed
- 1 red capsicum, seeded and thinly sliced
- 100 g baby corn, sliced diagonally
- 100 g shiitake mushrooms, sliced
- 1 3/4 litres vegetable stock
- 3 tablespoons light soy sauce
- 3 tablespoons mirin or medium dry sherry
- 2 spring onions, very thinly sliced
- 1⅔ cups (50 g) watercress, trimmed and roughly chopped
- 1 cup (90 g) bean sprouts, trimmed
- 250 g firm tofu
- 1 tablespoon sesame seeds, lightly toasted
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