Buckwheat Noodles with Eggs and Tofu Cheese

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

The tofu cheese should be purchased in a firm variety. The firmness is usually indicated on the label. However, since its firmness can often be quite subjective, before using it, you can slightly freeze the tofu to make it easier to cut with a knife and to prevent it from crumbling like a poorly made panna cotta.

Ingredients

Rice Noodles - 17.6 oz
Tofu - 3.5 oz
Chicken Egg - 2 pieces
Sesame Oil - 1 fl oz
Soy Sauce - 2 spoons
Rice Vinegar for Sushi - 1 fl oz
Raw cane sugar - 1 tablespoon
Mild Chili Spice - 1 piece
Spanish onions - 1 head

Step by Step guide

Step 1

Boil the eggs until hard, and cook the pasta until al dente (boiling it for one minute less than the package instructions) and rinse it with cold water.

Step 2

In a preheated wok, sauté the sliced onions in sesame oil. Add soy sauce, vinegar, and sugar, and simmer the sauce for about a minute over low heat.

Step 3

Peel the eggs and cut them into cubes. Also, cut the tofu into cubes.

Step 4

Transfer the washed noodles to the skillet and thoroughly mix them with the sauce. Then add all the other prepared ingredients: eggs, cottage cheese, and sliced chili peppers. Mix everything again, turn off the heat, and let the noodles rest for a minute under the lid.