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.
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
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
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.