Looking for a simple, not-heavy dinner, we decided on something involving a green pepper because we had one. Stumbling our way through ideas, soba sounded really good. We didn't exactly find soba, and it wasn't quite udon - the package called it "Japanese style noodles". Definitely not soba because it was not buckwhet based and it was far too small to be udon. It was also flat; my guess is the package had a ethnic confusion or wikipedia is not-all knowing.
Vinegar + Sesame Noodle Toss (20 minutes to make, serves 2)
- 1 small package fresh, ethnically challenged noodles.
- 1 green pepper
- 1 small block pre-seasoned/cooked tofu (we chose a salt and pepper one)
- 1 handful snow peas
- 1 tbsp sesame oil
- 2 tbsp vinegar (rice or white wine, maybe balsamic if you are feeling adventurous)
- (Optional) furikake
- (Optional) Sriracha
Cook the ethnically challenged noodles as described on the packaging - this probably means bringing water to a boil, adding noodles, bringing back to a boil, and cooking for a few minutes after that. Drain noodles and rinse very thoroughly with cold water until they are less sticky and have chilled. Chop pepper, peas, and tofu into thumb-sized pieces. Place all ingredients in a large bowl and toss. If desired, top with some furikake or add Sriracha during the tossing process for a nice kick.