SIMPLE SOBA NOODLE STIR FRY RECIPE
It doesn't get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 21 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g
STEAK AND SOBA STIR-FRY
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Provided by Mary Frances Heck
Categories Stir-Fry Quick & Easy Dinner Steak Bok Choy Noodle Soy Sauce Bon Appétit Quick and Healthy Sugar Conscious Dairy Free Peanut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
- While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
SOBA NOODLE VEGGIE STIR-FRY
Steps:
- Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.
Nutrition Facts : ServingSize 1 bowl, Calories 488 kcal, Carbohydrate 63.5 g, Protein 18.5 g, Fat 21 g, SaturatedFat 3.5 g, Cholesterol 186 mg, Sodium 1102.5 mg, Fiber 4 g, Sugar 4 g
STEAK STIR-FRY
No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. -Janis Plourde, Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Nutrition Facts : Calories 266 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1484mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
SOBA NOODLES RECIPE
Make this tasty Soba Noodles Recipe. A.1. Supreme Garlic Steak Sauce and creamy peanut butter make our Soba Noodles Recipe a stir-fry winner.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Cook noodles as directed on package. Meanwhile, mix next 5 ingredients until well blended. Drain noodles.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min., stirring frequently. Stir in peppers; cook and stir 2 min. Add pea pods and corn; cook 2 min. or until pea pods are crisp-tender, stirring frequently. Stir in sauce; cook and stir 2 to 3 min. or until chicken is done and mixture is heated through.
- Drain noodles. Add to ingredients in skillet; toss to coat.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
STIR FRY STEAK AND NOODLES
Make and share this Stir Fry Steak and Noodles recipe from Food.com.
Provided by Calee
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and julienne carrots.
- Slice green peppers.
- In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
- Transfer to plate.
- In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
- Add carrots and green pepper, stir fry for 3 minutes or until tender.
- Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
- Return steak and any accumulated juices to wok along with parsley.
- Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
- Drain and add to wok.
- Toss to coat well.
Nutrition Facts : Calories 699.7, Fat 33.9, SaturatedFat 11.2, Cholesterol 111.1, Sodium 280.4, Carbohydrate 55.6, Fiber 4.4, Sugar 6.3, Protein 41.1
CLEAN EATING'S STIR-FRY
I found this recipe in Clean Eating Magazine, and it turned out great!! I love the simple ingredients, and how quick it is to put together. Also, I've made it with a few substitutions: If you're not a fan of beef, I made it with chicken, and it was fantastic. I didn't have the soba noodles in my cupboard, so I used organic whole wheat spaghetti. It would be great with brown rice, too! Also, I tend to use whatever veggies I have on hand. So...follow the recipe to the "T", or make it your own, using this as a base recipe. Either way...I think you're going to love the flavor, and love how healthy it is for you!
Provided by MamaMeag
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- One: Cook noodles according to package directions. Drain and set aside.
- Two: Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and saute steak for about 5 minutes or until cooked through. (For medium doneness, the steak will still be slightly pink in the middle.) Remove steak, leaving the juices in the pan. (If you're using chicken, make sure you cook meat all the way through, until juices run clear).
- Three: Mist same pan again with cooking spray. Add onion, broccoli and pepper and saute over medium-high heat for about 5 minutes or until cooked through.
- Four: In a medium bowl, whisk together soy sauce, orange juice and zest, garlic and honey.
- Five: Add steak back to vegetables in pan and pour in soy sauce mixture. Saute steak and vegetables over medium-high heat for about 2 minutes, then whisk in flour to thicken, about 2 to 3 minutes. Add noodles to pan and cook until warmed, about 3 more minutes. Remove from heat and serve.
STEAK STIR FRY (CHOW STEAK KOW)
This Steak Stir Fry (chow steak kow) is not your standard beef stir-fry. Tender, rich ribeye or sirloin steak bites are cooked in a soy garlic sauce-with some American touches-and served over a bed of crisp bok choy.
Provided by Bill
Categories Beef
Time 1h
Number Of Ingredients 20
Steps:
- When you prepare the steak cubes, leave some of the fat on the steak. This adds key flavor to the dish. Transfer the cubes to a medium bowl, and add 1 tablespoon vegetable oil, ⅛ teaspoon baking soda, 1 teaspoon cornstarch, and ¼ teaspoon salt. Toss until the steak is well-coated. Set aside for 30 minutes to 1 hour.
- In a small bowl, combine the water, ketchup, Worcestershire sauce, soy sauce, oyster sauce, white pepper, and sesame oil. Set aside.
- Make sure your bok choy is thoroughly cleaned. We always triple wash our bok choy. Not doing a thorough job risks sand ruining your vegetables.
- Heat wok over high heat. Spread 1 tablespoon vegetable oil around the perimeter of the wok, and immediately add your smashed ginger slices. After 5 to 10 seconds, add the chopped garlic and bok choy.
- Quickly stir-fry the bok choy (so the garlic doesn't burn), until it begins to wilt. You can also cover the bok choy for 30 seconds if your wok burner is not producing enough heat.
- After the bok choy is cooked and wilted (about 60 seconds or so), add the salt, sugar and MSG (if using). Mix thoroughly, transfer to a warm serving plate, and set aside. MSG is totally optional, but it really brings out the flavor of stir-fried vegetables.
- Work quickly through these next steps, because your stir-fried bok choy is waiting to be topped with your delicious steak! Carefully rinse your wok with warm water, drain, and wipe off any excess moisture. Place the wok back over the burner set to high heat. Spread ½ tablespoon vegetable oil around the perimeter of the wok.
- Once the wok begins to smoke, add the steak in a single layer, fat-side down for any pieces with visible fat.
- Sear for 30 seconds or until brown. Use your wok spatula to toss everything together to ensure even cooking and browning, but resist the temptation to stir too much. High heat is essential to ensure you have a good sear and maximum flavor. I like to sear the steak until cooked medium / medium rare, which is why this steak stir fry recipe calls for large 1-inch chunks of steak.
- Once done to your liking, turn off the heat, and scoop the steak over the bok choy to rest. (If any liquid has pooled on the bok choy plate, pour the excess off before adding the beef.)
- You'll need at least 1-2 tablespoons of the residual oil in the wok. Pour off any excess and discard. This is pure beef flavor that will make your sauce taste that much better. Turn the wok back up to medium-high heat. Pour the prepared steak sauce into the wok, using it to deglaze the wok. If you want more sauce, you can add some additional water-bonus if you use the water from the bok choy plate, which has a nice ginger and garlic flavor.
- When the sauce is simmering, stir up the cornstarch slurry and drizzle it into the sauce, letting it thicken until it coats a spoon. Simmer for an additional 20 seconds to ensure the cornstarch is cooked. Turn the heat off, pour the sauce over your steak, and serve immediately with steamed rice.
Nutrition Facts : Calories 344 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 69 mg, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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