Assorted Vegetables Buckwheat Noodle with Lightly Breaded Cod Fillet

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Last Sunday when to NY Chinatown and brought some buckwheat noodles from Hong Kong Supermarket. My husband and I had breakfast there…he had fish congee and I had Char Siew Noodles. We are now the lovers of buckwheat noodles (Soba). I prefer the Japanese product than the Chinese because it is of better quality and also the Japanese have a long tradition of eating Soba. I prefer to cook the Soba noodles in Malaysian, Nonya and Indian Style.


6 tablespoons canola/vegetable/olive oil, divided
9 oz buckwheat noodles (Japanese Soba)
3 cloves garlic, peeled and finely chopped
3 stalks Gai Choy (Chinese mustard leaf), washed and cut into bite sizes
4 tablespoons chicken broth or water
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/8 teaspoon white ground pepper
Preparation for the Breaded Cod Fillet
1 lb Cod fillet, cut into 1½”x ½” square (If the fillet is too thick, just thin it by slicing into half)
1 cup Japanese breadcrumbs
1 small egg, beaten
Pinch of Salt and White ground pepper
In a mixing bowl place beaten egg, add the cod fish nuggets and coat all well. Spread the breadcrumbs on a small cookie pan. Put a 3 or 4 cod fish nuggets on the breadcrumbs and coat each well. Continue until all the cod fish nuggets are all done. Set aside.
Heat a frying pan with 4 tablespoons canola oil, lined the cod fish nuggets on the frying pan and pan-fried until all the sides are lightly golden.
In a large stockpot, cook buckwheat noodles (Soba) in enough water to cover for 2-2½ minutes. Wash over with cold water and drain well. Set aside for later.Heat a wok or frying pan with 2 tablespoons canola/vegetable/olive oil over medium-high heat. Add the chopped garlic and fry until light golden brown.
Add in the gai choy (chinese mustard leaves) and chicken broth or water and mix well. Reduce the heat to medium low. Add in the cooked buckwheat noodles (soba) and chicken broth and gentle mix until well combined and noodles are heated through. Seasons with fish sauce, light soy sauce and white pepper. Stir well until the seasonings are incorporated into the noodle mixture.
Dish out the buckwheat noodles (soba) onto a serving plate and arrange the cod fish nuggets all around the buckwheat noodles (soba).
This entry was posted in Fish and Seafood, Japanese, Rice and Noodles, Speciality - Buckwheat. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>