Every winter in Chicago I find a new favorite food that gets me through my vitamin D withdrawal. Last year it was XOCO , Rick Bayless’s take on upscale Mexican street food. This year, it’s all about Asian food. Dustin and I have been to Slurping Turtle, a local trendy Japanese noodle shop, at least five times in the last month. That’s a lot for us since I usually cook at home. The first time we went, it was still very new and only a few people had heard of it. Now, my favorite noodle dish comes with a 45 minute wait. It only made sense for me to make my own noodles for my impatient days.
The most important part of this dish, the part which also has the most ingredients, is the sauce. Your sauce has to be flavorful otherwise you’ll be eating a bowl of dry noodles and veggies (lame). Once you gather all the ingredients, it’s easy to make.
I’ve had a tough time cooking with tofu in the past. It would break into egg-like pieces that would stick to the pan. Now that I have a cast iron skillet and use firm tofu, the chunks keep their shape and brown perfectly. My veggies are mixed and matched and based on what I have available in my fridge. I do recommend using a green veggie, such as Brussels sprouts or bok choy, for a nice crunchy texture. These are my personal favorites.
I used regular soba noodles, but added shredded zucchini and beets to my final dish to make it a little healthier. In the summertime, I could easily just eat this dish with veggie noodles, but I like my carbs in the winter. The beets are also a bright and beautiful visual touch.
Once everything was prepared, I started assembling: soba noodles first, followed by the zucchini and beet noodles, then veggies, my desired amount of sauce drizzled on top, and my optional toppings.
This dish is full of flavor and beautiful textures. I hope you enjoy it as much as we did.