Soba Noodles with Bean Sauce and Watercress
Ingredients
- Ingredients
- 100 grams black, dried Beans
- salt
- 500 grams fresh Tofu
- 4 Tbsps light soy sauce
- 400 grams Soba Noodles
- 3 scallions
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 handful Watercress
- 8 Tbsps white Sesame seeds
- 3 Tbsps sesame oil
- 1 Tbsp dark soy sauce
- 1 Tbsp Oyster sauce
- ½ tsp Sambal oelek
- 1 Tbsp Rice vinegar
- 1 tsp cornstarch
Preparation steps
Soak beans overnight in a bowl of water. The next day, drain beans and place in a pot with plenty of salted water. Bring to a boil and simmer about 40 minutes.
Meanwhile, cut tofu into 8 slices and marinate in 4 tablespoons soy sauce.
Cook soba noodles in boiling water until al dente.
Rinse, trim and thinly slice scallions on the diagonal. Peel and finely chop garlic and ginger. Rinse, trim and spin watercress dry.
Remove tofu from marinade and dredge in sesame seeds.
Heat 2 tablespoons oil in a wok. Add tofu and fry on all sides until golden-brown. Remove from wok and keep warm.
Add remaining oil to wok and stir-fry garlic and ginger. Drain beans and add to wok. Add broth and bring briefly to a boil. Season with soy sauce, oyster sauce, sambal oelek and rice vinegar. Stir cornstarch with a little cold water and whisk into sauce. Cook until sauce is slightly thickened.
Add noodles and scallions and stir with sauce. Serve noodles and sauce topped with tofu. Garnish with watercress.
