Today, my professor husband, a fishytarian e-mailed me and informed that he did research on buckwheat flour and found that it is good for him (he always avoided eating Chinese noodles like Hokkien mee, Kuay Teow, beehoon and so on because of the carbohydrates). So I went to a Japanese Grocery Store in White Plains, NY to get buckwheat noodles. The Japanese called it “Soba”. So this is how I came up with this dish. It was a great success and I hope you will like this too.
3 tablespoons canola/vegetable/corn oil, divided
9 oz Buckwheat Noodles (Japanese Soba)
½ pound frozen/fresh cod fillet, thawed, cleaned and thinly sliced
4 sprigs Choi Sum, washed and cut into bite size
4 cloves garlic, peeled and chopped
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/8 teaspoon white ground pepper
In a medium saucepan, cook buckwheat noodles in enough water to cover for 3 minutes or until noodles are tender. Drain off the hot water and run thu cold water and drain well. Set aside.
Heat a wok or frying pan with half of canola/vegetable/corn oil over medium-high heat. Add the chopped garlic and fry until light brown. Add cod slices and fry for 2 minutes until cod slices turn white. Add the fish sauce and gently mixed. Transfer to a dish and set aside for later use.
Return the wok or fying pan back to the fire and add the remaining of the oil. Add in the Choi Sum and fry until leaves wilted. Add in the cooked Soba (buckwheat noodles) and combine well with the Choi Sum. Season with light soy sauce and white pepper. Stir well until the seasonings are incorporated into the noodle mixture. Transfer the noodles into a serving dinner plates.
Warm up the cooked cod slices and place on top of the noodles and serve. Garnish with tomato slices and cilantro.
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