SESAME YUBA NOODLE BOWL
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We love noodles! Talking, eating, slurping of all kinds so let’s talk yuba, ya’ll. A great gluten-free alternative if that’s what your into. Or just something a little different and wicked delicious.
Fresh Yuba (aka tofu skin), or in Japanese, Nama Yuba, is a delicacy made from soybeans and water. The “skin” is created by the cream and protein that rise to the surface when it’s boiled. The texture is firm and chewy, and the taste is sweet and almost buttery. You can buy it dried or fresh, but we strongly recommend buying it fresh if it’s available where you live. If it’s not available, or if you’re feeling adventurous, you can also make it at home yourself.
- Prep Time: 8 min
- Cook Time: 8 min
- Total Time: 16 minutes
- Yield: 2 servings 1x
Ingredients
- linguini, glass noodles or soba – enough for desired servings
- 1 tsp oil
- 1 tsp garlic
- 1 tsp ginger
- 4–5 leaves kale, cleaned and stripped, then julienned
- 1 Thai chilis, sliced wicked thin
- 1 tsp sesame oil
- 1/4 cup broth or water
- 1/2 lime
- fresh yuba (shred the desired amount noodle sized, then slighty steam to wilt)
- 1/3 tsp pepper (black, pink or Szechuan)
- a couple sprigs of cilantro (mint and or basil would also work)
- sesame seeds, for garnish
Optional items to add:
- scallions, mushrooms, sliced bok choy, celery, carrots, water chestnuts etc.
Instructions
- Cook the noodles ahead of time according to the package instructions and set aside.
- In skillet or wok, heat, then add oil. Add in the garlic, ginger, kale then chili peppers, stir fry for a very short time. (Cooking time takes about 3-4 minutes total.)
- Add in the noodles, add sesame oil, then deglaze with the broth or water.
- Remove from the heat, and squeeze in the lime juice.
- Transfer to bowls or plates, topping with the yuba, pepper and herbs.
- Garnish with any of the optional items desired listed above.
Find it online: https://wickedkitchen.com/sesame-yuba-noodle-bowl/