Name: Healthy Crockpot Soba Noodles Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Cuisine: American
Ingredients: 14 oz. cubed firm tofu; 6 oz. uncooked Japanese soba noodles; 8 oz. sliced mushrooms; 3 minced garlic cloves; ½ cup hoisin sauce; 2 tbsp. cornstarch; 3 tbsp. rice vinegar; ¼ cup soy sauce; 1 tbsp. minced fresh ginger; 1 tsp. sesame oil; 1 small chopped red chili pepper

Treat yourself to this easy, tasty dinner that you can make any weeknight! This slow-cooker recipe serves up noodles and tofu that cook long and slow in an infusion of Asian-inspired flavors. It’s no mess and no fuss for a busy life that wants to eat right.

How To Make Healthy Crockpot Soba Noodles

14 oz. tofu (cubed firm )
6 oz. Japanese soba noodles (uncooked)
8 oz. mushrooms (sliced)
3 garlic cloves (minced)
½ cup hoisin sauce
2 tbsp. cornstarch
3 tbsp. rice vinegar
¼ cup soy sauce
1 tbsp. fresh ginger (minced)
1 tsp. sesame oil
1 small red chili pepper (chopped)

In a crockpot, mix together the hoisin sauce, soy sauce, ginger, garlic, sesame oil, cornstarch and 1/2 cup water.
Add in the tofu, and turn to coat.
Cover and cook for about 6 hours on low heat.
About 20 to 30 minutes before serving, cook soba noodles according to package directions, adding the mushrooms into the boiling water during the last few minutes of cooking.
Drain and divide equally into 6 serving bowls.
Stir in the rice vinegar.
Spoon tofu and sauce over soba noodles and mushrooms, top with diced chilies and serve.

How To Make Healthy Crockpot Soba Noodles

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Prep: 10 mins

Cook: 6 hrs

Total: 6 hrs 10 mins

Serves:

CONTINUE READING BELOW

Ingredients

14 oz. tofu, cubed firm
6 oz. Japanese soba noodles, uncooked
8 oz. mushrooms, sliced
3 garlic cloves, minced
½ cup hoisin sauce
2 tbsp. cornstarch
3 tbsp. rice vinegar
¼ cup soy sauce
1 tbsp. fresh ginger, minced
1 tsp. sesame oil
1 small red chili pepper, chopped

Instructions

In a crockpot, mix together the hoisin sauce, soy sauce, ginger, garlic, sesame oil, cornstarch and 1/2 cup water.
Add in the tofu, and turn to coat.
Cover and cook for about 6 hours on low heat.
About 20 to 30 minutes before serving, cook soba noodles according to package directions, adding the mushrooms into the boiling water during the last few minutes of cooking.
Drain and divide equally into 6 serving bowls.
Stir in the rice vinegar.
Spoon tofu and sauce over soba noodles and mushrooms, top with diced chilies and serve.