Garlic Soba Noodles Recipe

Delicious garlic soba noodle recipe made with soba noodles, Parmesan, greens, and garlic powder topped with golden Parmesan-crusted tofu.

Garlic Soba Noodles

Dried pasta, garlic powder, olive oil, and Parmesan cheese - the ingredients that made up the backbone of my sister's college pantry. Toss hot, cooked noodles with a glug of olive oil, a big shake from the green can, a dusting of garlic powder - this was lunch. Not the most nutritious lunch mind you, but lunch none the less. I woke up the other morning craving these garlicky noodles and started to think about what an updated version might look like - preferably one that stepped up the game on the nutrition front. I opted for buckwheat soba noodles in place of spaghetti noodles, threw in some greens for color, kept the Parmesan (now freshly grated), and served the noodles along side Parmesan-crusted tofu. That being said, you could certainly opt for another favorite protein source to balance out the plate.

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Garlic Soba Noodle Recipe

I seek out (and tend to stockpile) Organic Planet soba noodles - they are thinner than many of the other brands on the market and made from a buckwheat / wheat flour blend. I like the way they behave after I've cooked them - they aren't prone to sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has been ground. It has a harsher flavor than most fresh garlic you'll encounter, and the fragrance it puts off is different as well. I feel a bit of nostalgia for it, and actually like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. In that scenario I'd add the fresh garlic just before the chard.

8 ounces dried soba noodles

3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten

a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces

1 teaspoon garlic powder
1/2 cup Parmesan, freshly grated

a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.

While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.

Serves 4-6.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Parmesan crusted tofu! That sounds delicious. I am relatively new to tofu, being a die-hard carnivore but I'm now trying to incorporate it into my diet as it is so nutritious. Thanks for the idea.

Helen

This recipe took care of two "firsts" for me: it's the first recipe I used from this website AND the first time I've ever cooked with tofu! It was absolutely divine. I fried the breaded tofu, used kale and angel hair pasta and added some fresh smashed garlic to the onions (and more garlic powder afterward, and added some to the breading.. we love garlic). Thanks for getting me over my fear of cooking with tofu. I'm so excited about trying it again.

Nikkibat

Dear Jenny, I wasn't complaining about garlic powder, just simply suggesting a way of cooking garlic and spinach together... I don't know about you, but I love spinach sauted in garlic and a mixture of butter and olive oil... yum :)

Maninas: Food Matters

Wow. You have to be non- Japanese to come up with something like this. Looks great.

Satomi

this looks great, I love soba noodles! I LOVE your blog by the way, just found it a month ago, it's fantastic!

esther

I have never cooked soba this way, but this sounds delicious!

tokiwa

This looks so yum. I cannot wait to try it. But one thing that made me laugh out loud is the last ad in the list of google ads - it's for enema recipes. :)

deepali

I have to say it again - the only thing I love more than this website are the comments it provokes.

Lillianne

People complaining about the dehydrated garlic are missing Heidi's point: She's trying to re-create a much-loved but not-so-healthy dish she remembers from college days, changing things around a bit so that it's better for you but still retaining the flavor of that remembered comfort food. The dehydrated garlic is part of that. Jeez!

Jenny

One suggestion: I'd use garlic instead of garlic powder, and add it to olive oil before putting the chard/spinach in it!

Maninas

Sounds ike a great idea to me! :)

Maninas

This may get lost in the sheer number of comments your post receive, but I just want you to know that your blog is really inspiring to me. If I am in need of some ideas for healthy options, your site is one of the first that I visit. Many thanks to you for spreading the word about the numerous and delicious variety of whole grains, and showing everyone how to best create them at home. Kate (in the Kitchen)

kate

I can't wait to make this. I love the spagetti with garlic. Keep 'em comin'

Mark

I just made this last night, I was so happy to finally be able to make one of your recipes without having to run to the store. Although, I did not have garlic powder handy, I had a mix of garlic/onion powder which has too much salt so I decided to slice some garlic nice and thin and let it sit in some olive oil for a few hours. Let me just say it was DIVINE. Thanks for the GREAT recipe!!

Laura

Beautiful site and very inspirational. I just recently finished a batch of blackbean and ginger veggie burgers from my freezer. I was looking for something new to try. I will be trying the garbanzo veggie burgers that you have posted.

Lori

Yum, breaded tofu! I don't cook with tofu nearly often enough as I live with a tofu-virgin, but this recipe could definitely turn my boyfriend into a tofu-lover. Thanks Heidi!

mari

This is funny - I just made something very much like that the other day and thought I was being creative and had made it up myself... ;-) It was really good, so I'm sure this would be too!

Kathy

Oh my goodness! I've been lurking here forever, and am a huge fan...but you flushed me out of the shrubbery with the garlic noodles! Parmesan-crusted tofu?? Seriously?? Sorry, I'll be in the kitchen! Thanks for your beautiful work!

Maureen

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