The important thing to remember when cooking with noodles is to fully drain the noodles after cooking them. The worse thing to do is serve a meal that tastes almost watered down because the noodles weren’t properly drained.

 
Ingredients
 
·        ½ tbsp coarse salt
·        ½ eight-ounce package soba or other thin wheat noodles
·        ½ cup Coconut Peanut Sauce (recipe follows)
·        1 package firm silken tofu
·        ⅛ cup soy sauce
·        ⅛ cup mirin (Japanese cooking wine)
·        1 tbsp freshly grated ginger
·        6 radishes, sliced paper thin
·        4 ounces jícama, peeled, cut into 1-inch-long matchsticks
·        ½ cup sprouts
 
1.     Fill a large pot with water and salt; bring to a boil. Once water is boiling, add soba noodles and cook until ready. Remove noodles into a large sieve and rinse with cold water until completely cool. Drain well.
2.     Take a large bowl and place noodles inside. Drizzle on peanut sauce until noodles are fully coated. Set aside.
3.     Cut tofu into 8 pieces and put two slices on each serving plate. In a small bowl, combine soy sauce, mirin, and ginger. With a large spoon, drizzle soy mixture over tofu. Evenly place noodles on plates and top with radishes, jícama and sprouts.
 
Serves 4