Wednesday, August 8, 2012

Disney World Cooking: Kona Cafe Soba Noodles With Vegetables and Tofu

   To say that food is a big part of your Disney World vacation is probably the understatement of the year.  Guests plan entire trips around advanced dining reservations, snacking around world showcase, the Food & Wine festival, and all sorts of cult foods.  We have dipped our fingers in the "Disney Food Universe" making a top five snacks video and also a top five vegetarian meals at the Magic Kingdom.
   In May we decided to re-create our favorite meal at Disneyland with the four cheese gratin from French Market.  Today we will continue the culinary exploration by re-creating and improving upon the Pan Asian noodle dish served at The Polynesian Resort's Kona Cafe. 


   Keep in mind that I get a little flustered trying to type out recipes...seeing that I don't follow recipes.  So here we go:





Ingerients:

- Soba noodles. (usually come in a standard size, of three or four bundles.)
- Veggies of your choosing, we used:
    -zuchini
    - mushrooms
    - red bell pepper
    - carrot
    - celery
    - edamame
    - peas
    - leeks
-canola oil
- extra firm tofu

For the sauce:

- three cloves garlic, minced
- a one inch piece of ginger, minced finely
- table spoon of soy sauce
- table spoon of fresh or dried red miso
- either two teaspoons of sugar, or a 1/4 cup of pineapple juice
- black pepper to taste, we like a lot...
-1 tablespoon of corn starch
-3/4 cup water
-nice squeeze of siracha if you like some heat...

1 -  Saute all veggies very lightly in canola oil with a pinch of salt.  Cook until almost done, but still have a bit of crunch.

2 -  Boil soba noodles according to package instructions.  Reserve 1/4 cup of the cooking water and add to veggies.   Drain noodles and add to veggie mixture

 For the sauce:
    -Make a "thick slurry" out of the corn starch
    - combine all ingredients in a bowl and microwave for about two minutes.  Stir to check consistency...should be able to stick on your finger a bit before running.

  For the tofu:
    - drain tofu, and dry with cloth towels.  Cut into half inch slices, and cut in to triangles.
   - on a non stick surface sauté on low heat, flipping occasionally until they are pretty and golden.

Assemble noodles/veggies on plate first, drizzle with sauce, and place tofu on top.  Garnish with scallions and a lime wedge.  :)




Let me know how you guys enjoy it!  :)

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