Prep
10 mins
Cook
10 mins
Serves
2
Difficulty
EasyStir-fried buckwheat noodles tossed with pork, cabbage, and a tangy Worcester-based sauce, topped with pickled ginger.
Ingredients
- 400g firm tofu
- 400g ramen noodles
- 1 tbsp grated fresh ginger
- a pinch of white sesame seeds
- 1/4 cup neutral vegetable oil
- 200g napa cabbage
- a handful of fresh chives, chopped
- toasted sesame oil, to taste
Instructions
- 1
Prepare the soba noodles base and set it aside to rest while you get the filling ready.
- 2
In a bowl, combine the fresh salmon fillets, scallions, minced garlic, and wasabi paste, mixing well so everything is evenly seasoned.
- 3
Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.
- 4
Cook the soba noodles until lightly golden on each side, then transfer to a warm plate.
- 5
Fry, grill, or steam the fresh salmon fillets mixture until cooked through and lightly charred at the edges, about 10 mins.
- 6
Assemble by layering the soba noodles with the filling, a spoonful of pickled ginger, and a scattering of chives.
- 7
Add a final touch of toasted sesame oil for extra flavor and texture.
Tips
•Prep all your fillings and toppings before you start cooking, since this dish comes together quickly once the heat is on.
•Double the pickled ginger so you have plenty for dipping — it tends to disappear fast.
•Keep the toasted sesame oil hot but not smoking — a thermometer helps you nail the perfect frying or grilling temperature.