Garlic Soba Noodle

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 393.5
  • Total Fat: 13.9 g
  • Cholesterol: 39.9 mg
  • Sodium: 431.3 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Garlic Soba Noodle calories by ingredient
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Number of Servings: 5


    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.

Number of Servings: 5

Recipe submitted by SparkPeople user CATCH23.

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Member Ratings For This Recipe

  • Didn't use the tofu as I'm not a tofu fan, and topped with some fresh stir-fried veggies instead. YUM! - 4/7/10

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