My husband loves this hybrid cabbage very much and wanted to taste this dish again without any meats or fish…just vegetables and beancurd. This is a vegetarian dish. It is very simple and easy to prep and in no time you will have a healthy meal.
3 bundles (total 6 oz) Soba (Buckwheat noodles)
6 squares fried beancurds, cut into quarters
1 head green rocket, washed and chopped into bite sizes
4 cloves garlic, peeled and chopped
3 tablespoons canola/vegetable/corn oil
2 tablespoons light soy sauce
2 cups vegetable broth/water
1/2 teaspoons salt (add accordingly)
Fill a pot of water in a soup pot and bring to a boil over a medium-high heat. Bring down the heat to medium and add the soba (buckwheat noodles) to boil for about 3-4 minutes. Cook till the soba is tender but not overcooked. Drain and run down with cold water to prevent from further cooking.
Drain and set aside.
Heat the oil in a wok or frying pan over medium-high heat. Add the chopped garlic and fry until fragrant and golden brown. Add the chopped green rockets and stir fry until tender. Add the vegetable broth/water and bring to a boil. Reduce heat to medium, add the soba (buckwheat noodles) and combine until the vegetables and cold soba are totally heated through. Add in the soy sauce and salt and mix well. Finally, add in the beancurd pieces and stir until the mixture are well combined. Check the seasoning accordingly