Soba Noodles with Bean Sauce and Watercress

Ingredients

• 100 g black dried beans
• Salad
• 500 g fresh tofu (natural)
• 4 tbsp light soy sauce
• 400 g soba noodles
• 3 spring onions
• 1 Garlic clove
• 2 cm fresh ginger
• 1 handful watercress
• 8 tbsp light sesame seeds
• 3 tbsp Sesame oil
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 0.5 tsp sambal oelek
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch

Instructions

1. 1.

   Soak the beans overnight in water. The next day drain, let them dry and cook in plenty of boiling salted water for about 40 minutes.

2. 2.

   Meanwhile cut the tofu into 8 slices and marinate in 4 tbsp soy sauce.

3. 3.

   Cook the soba noodles in boiling water until al dente.

4. 4.

   Wash, trim and slice the spring onions into thin rings. Peel and finely chop the garlic and ginger. Wash, trim, rinse and dry the watercress.

5. 5.

   Remove the tofu from the marinade and coat with sesame seeds.

6. 6.

   Heat 2 tbsp oil in a wok and fry the tofu until golden yellow all over. Remove and keep warm.

7. 7.

   Heat the remaining oil in the wok and sauté the garlic with the ginger. Drain the beans, let them dry and add to the wok. Pour in the broth and bring to a quick boil. Season with soy sauce, oyster sauce, sambal oelek and rice vinegar, then thicken with a little cornstarch mixed in cold water.

8. 8.

   Add the noodles and spring onions, stir gently and plate with the tofu. Garnish with watercress before serving.