We love noodles! Talking, eating, slurping of all kinds so let’s talk yuba, ya’ll. A great gluten-free alternative if that’s what your into. Or just something a little different and wicked delicious.
Fresh Yuba (aka tofu skin), or in Japanese, Nama Yuba, is a delicacy made from soybeans and water. The “skin” is created by the cream and protein that rise to the surface when it’s boiled. The texture is firm and chewy, and the taste is sweet and almost buttery. You can buy it dried or fresh, but we strongly recommend buying it fresh if it’s available where you live. If it’s not available, or if you’re feeling adventurous, you can also make it at home yourself.
4-5 leaves kale, cleaned and stripped, then julienned
1 Thai chilis, sliced wicked thin
1 tsp sesame oil
1/4 cup broth or water
1/2 lime
fresh yuba (shred the desired amount noodle sized, then slighty steam to wilt)
1/3 tsp pepper (black, pink or Szechuan)
a couple sprigs of cilantro (mint and or basil would also work)
sesame seeds, for garnish
Optional items to add:
scallions, mushrooms, sliced bok choy, celery, carrots, water chestnuts etc.
Instructions
Cook the noodles ahead of time according to the package instructions and set aside.
In skillet or wok, heat, then add oil. Add in the garlic, ginger, kale then chili peppers, stir fry for a very short time. (Cooking time takes about 3-4 minutes total.)
Add in the noodles, add sesame oil, then deglaze with the broth or water.
Remove from the heat, and squeeze in the lime juice.
Transfer to bowls or plates, topping with the yuba, pepper and herbs.
Garnish with any of the optional items desired listed above.
Fresh yuba can also be used as a gluten-free noodle alternative, and it’s also rich in protein and has zero cholesterol. Simply slice the yuba into thin strips and lightly steam. Our friend Minh over at Hodosoy brand offers prepared yuba noodles that come pre-seasoned, although we typically prefer them plain so we can season them however we like.
In this recipe, we’re using pre-cooked yuba. To use it, simply open the package, untangle it, then add it to the stir fry. It’s noodle-like quality goes well with any fresh herbs and veggies you like. Here we’ve combined it with kale, cilantro and some thai chili to create a wicked fresh “noodle” bowl. Slurping is encouraged.
Did you make this recipe?
Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.
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