BROCCOLI AND SOBA NOODLES
Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.
Provided by Pepper Monkey
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- bring 3 quarts water to a boil.
- and add noodles cook for 10 minutes until al dente.
- When noodles are done drain and rinse with warm water and drain again.
- warm oil in a skillet or wok over medium heat.
- mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
- Whisk until smooth.
- add garlic and sautee until golden brown.
- add in broccoli, water, and carrots.
- Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
- stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
- add the cooked and rinsed noodles to the veggies and stir to coat.
Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9
SPICY BROCCOLI AND SOBA NOODLE STIR-FRY
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quart water to boil in a large pot.
- While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
- When water boils add soba noodles and cook 8-10 minutes.
- Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
- Stir in broccoli, water and sake; cover and cook 3-4 minute.
- Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
- When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
- Serve immediately, garnished with sesame seeds.
Nutrition Facts : Calories 336.9, Fat 6.4, SaturatedFat 0.9, Sodium 1488.1, Carbohydrate 54.9, Fiber 0.7, Sugar 3.1, Protein 12.7
SOBA NOODLES WITH SHIITAKES AND BROCCOLI
Provided by Sara Ann Friedman
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Remove the stems from the shiitakes and discard. (Though edible, the stems are usually tough.) Slice the mushrooms lengthwise into 3/4-inch pieces. Cut off the broccoli stems, then peel and slice them thinly. Break up the clusters of broccoli florets into small pieces.
- In a large pot, bring four quarts of water to a boil. Add the soba noodles and cook for three to four minutes. Drain, rinse in cold water and set aside.
- Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more. Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes. Remove from the skillet and set aside.
- Pour one-eighth cup of oil into the skillet and turn the heat up to high. Add the remaining garlic and ginger and all the shiitakes. Stir-fry for about five minutes, then add the sherry. Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil. Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot. Sprinkle with scallions. Serve hot or at room temperature.
SOBA NOODLES WITH BROCCOLI AND CHICKEN
Make and share this Soba Noodles With Broccoli and Chicken recipe from Food.com.
Provided by mell_2
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions; drain.
- Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
- Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
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