Guilt Free Stir Fried Soba Noodles Food

SIMPLE SOBA NOODLE STIR FRY RECIPE

Steps:

• Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
• Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
• Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
• Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.
• Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.

GUILT-FREE STIR-FRIED SOBA NOODLES

Steps:

• 1. In a large pot of boiling water, cook the noodles according to the instructions on the package. Drain and rinse with cold water, set aside
• 2. Mince the garlic.
• 3. Shred the cabbage
• 4. Julienne the carrots
• 5. Chop the tofu into rectangular strips
• 6. Cut the chicken breast into bite-sized pieces
• 7. Heat oil in a wok and saute garlic until fragrant.
• 8. Add the chicken and saute for 2 minutes.
• 9. Add the tofu, mix well and saute for another minute.
• 10. Add the carrots and cabbage and saute for another 2 minutes.
• 11. Add the soba noodles and crank up the heat and saute for 2 minutes.
• 12. In a small bowl, mix the soy sauce, sesame oil, and brown sugar.
• 13. Add the sauce and saute the mixture for 1 minute until fully incorporated.
• 14. Top with black sesame seeds.

SOBA STIR-FRY

Steps:

• In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
• In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
• In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.