Ingredients with Measurements:
- 2 servings of soba noodles
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of sugar
- 1 teaspoon of chili oil
- 1 teaspoon of minced garlic
- 1 teaspoon of grated ginger
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 2 boiled eggs, halved
- 1/2 cup of sliced pork belly (optional)
Special equipment needed:
- Large pot for boiling noodles
- Strainer
- Mixing bowl
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water to remove excess starch.
2. In a mixing bowl, whisk together soy sauce, vinegar, sugar, chili oil, minced garlic, and grated ginger to make the sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced pork belly (if using) and cook until browned and crispy, about 5-7 minutes.
4. Add cooked soba noodles to the skillet and stir-fry for 1-2 minutes.
5. Pour the sauce over the noodles and stir-fry for another 1-2 minutes until the sauce is evenly distributed.
6. Divide the noodles into two bowls and top with chopped scallions, cilantro, and boiled egg halves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or tofu
- Chili oil can be substituted with sriracha or red pepper flakes
- Scallions can be substituted with chives or shallots
- Cilantro can be substituted with parsley or basil
Variations:
- Add sautéed mushrooms or bok choy for extra vegetables
- Use udon noodles instead of soba noodles
- Top with pickled ginger or sesame seeds for extra flavor
Tips and tricks:
- Rinse soba noodles under cold water to prevent them from sticking together
- Use a non-stick skillet or wok to prevent sticking
- Adjust the amount of chili oil to your desired level of spiciness
Storage instructions:
Abura soba is best served fresh and should not be stored for long periods of time.
Reheating instructions:
Abura soba can be reheated in the microwave or on the stovetop. Add a splash of water or broth to prevent the noodles from drying out.
Presentation ideas:
Serve abura soba in a large bowl with the toppings arranged neatly on top.
Garnishes:
Garnish with additional chopped scallions, cilantro, or pickled ginger.
Pairings:
Serve with a side of edamame or a small salad.
Suggested side dishes:
- Edamame
- Seaweed salad
- Cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the skillet
- If the sauce is too salty, add a bit more sugar or vinegar to balance the flavors
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent foodborne illness
- Store leftovers in the refrigerator and consume within 2 days
Food history:
Abura soba originated in Tokyo, Japan in the 1950s. It is a dry style of soba noodle dish that is served without broth.
Flavor profiles:
Abura soba is savory, slightly sweet, and spicy with a hint of acidity from the vinegar.
Serving suggestions:
Abura soba is typically served as a main dish for lunch or dinner.
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Region: Japanese