Recipe from Chef Susan Feniger, owner of STREET in Hollywood
- 4 cups fresh orange juice
- 1 (12.7 ounce) package soba noodles
- 1/3 cup low sodium soy sauce
- 1/3 cup spicy sesame oil
- 1/3 cup sugar
- 1/3 cup rice wine vinegar
- 2 tablespoons black sesame seeds, toasted
- 1 bunch scallions, white and green parts, thinly sliced on the diagonal
- 1 (10-ounce) package firm tofu, cut into small cubes, salted to taste
- Pour the orange juice into a small saucepan set over medium-high heat, and bring to a boil. Then reduce the heat to low and simmer for 30-40 minutes, or until the orange juice is thick and syrupy and has reduced to 1 cup.
- While the orange juice is simmering, cook your noodles: Bring a large pot of water to a boil. (The general ratio for cooking noodles is 4 quarts of water per pound of noodles.) Add the noodles to the boiling water and stir well. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally. Drain the noodles and rinse them twice with cold water. Drain well, and transfer them to a bowl.
- When your orange juice is ready, remove the pan from the heat. Pour the syrupy juice into a blender, and add the soy sauce, sesame oil, sugar, and rice wine vinegar. Puree until smooth and emulsified, about 2 minutes. Pour half of the dressing over the noodles and toss well to combine. Put the noodles in the refrigerator to cool, 20-30 minutes.
- Toss the cooled noodles with the toasted black sesame seeds and sliced scallions. Top with the tofu, and serve with the remaining dressing on the side.
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