What brings this delightful soba noodle bowl to the next level? The sambal oelek (Indonesian chili sauce). And this hot sauce doesn’t just taste good — the capsaicin from the peppers can rev up your metabolism, curb your appetite, even promote heart health. So, eat up!
Number of Servings: 4
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
- 10.5-ounce package organic Japanese Buckwheat Soba Noodles (can sub zucchini noodles for low carb)
- 2 cloves garlic, minced
- 1 tablespoon sliced green onions
- 1 tablespoon chopped cilantro
- 1 tablespoon sambal oelek
- Juice of 1 large lime
- 2 tablespoons olive oil, plus more as needed
- Pinch red pepper flakes
- 16 ounces extra-firm tofu, patted dry and cut into 1-inch cubes
- 1 large red pepper, cut into thin slices
- 1 cup broccoli florets
- 1 jalapeno, sliced thin
- 2 medium carrots, cut into ribbons
- 2 tablespoons sesame seeds
- Prepare noodles according to package instructions. Drain and set aside.
- While noodles are boiling, add garlic, green onions, cilantro, sambal oelek, lime juice, olive oil and red pepper flakes to a medium bowl. Whisk the sauce to combine.
- Heat ¼ cup of the sauce in a 12-inch skillet. Add the cubed tofu and gently toss to coat. Sauté for 8-10 minutes, tossing occasionally, until edges become golden. Remove from skillet and set aside on a plate.
- Add red pepper, broccoli, jalapeno, and carrots to the same skillet, adding an additional tablespoon of olive oil if needed. Sauté for 5-6 minutes, with vegetables beginning to char slightly, but still crisp to the bite. Add noodles, tofu and sauce to the skillet. Toss, coating the noodles with the sauce. Serve topped with sesame seeds.
- Cut the broccoli into small florets so the cooking time is similar to the peppers, jalapeno and carrots.