Buckwheat Noodles (Soba) has now become our most favorite noodles and it is gluten free. Whenever, I cooked Soba my husband is the first one to get on the dinning table to get his share. It was very hard for me to cook any types of noodle for the family as my husband will not want to taste them. I am so happy that I found the advantage of soba that I begin to do more findings about this noodle and come up with more interesting recipes to share with my family and friends.
1 (9.5oz) package Organic Soba (Buckwheat Noodles)½ black soy chicken (or store-ready roasted chicken), shredded
¼ pound choy Sum, cleaned and chopped to bite sizes
8 pieces fried beancurd, quartered
1 tablespoon (If you prefer hotter, just add more) Sambal Cobek Terasi (if unable to locate this sauce, substitutes to Sambal Oelek)
5 cloves garlic, peeled and finely chopped
4 tablespoon canola/vegetable/corn oil
1 tablespoon fish sauce
1 tablespoon light soy sauce
½ tablespoon oyster sauce
½ cup chicken broth (any brand of your choice, I usually preferred Swanson, no fat, less sodium and no MSG)
1/8 teaspoon white ground pepper
Cilantro to garnish
In a large stockpot, cook Soba (buckwheat noodles) in enough water to cover for 2½ – 3 minutes. Wash over with cold water and drain well. Set aside for later. Heat a wok or frying pan with canola/vegetable/olive oil over medium-high heat. Add the chopped garlic and fry until light golden brown. Add in the Choy Sum (chinese mustard leaves) and ½ portion chicken broth or water and mix well. Reduce the heat to medium low. Add in the cooked buckwheat noodles (soba), remaining chicken broth, quartered fried beancurd and gentle mix until well combined and noodles are heated through. Seasons with fish sauce, light soy sauce, oyster 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 shredded chicken all around the buckwheat noodles (soba). Garnish with some chopped cilantro and chili sauce.