BEEF STIR FRY WITH NOODLES
This Beef Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.
Nutrition Facts : Calories 481 kcal, Carbohydrate 72 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1123 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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
STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE
Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying (Steps 1 and 3).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any undissolved cornstarch add turkey and stir until coated. Cover bowl and place in refrigerator for 30 minutes.
- Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have everything within reach of your wok.
- Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil. Do not drain the water. Bring it back to a boil and turn the heat down so that water is at a bare simmer. Carefully add turkey to the water, stirring so that the pieces don't clump. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander, then on paper towels.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the broth mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined. Serve, garnished with cilantro sprigs if desired.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams
STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE
Make and share this Stir-Fried Soba Noodles With Beef and Cabbage recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
- In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
- Add the beef and stir to coat evenly.
- Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
- Bring a large pot of water to a rapid boil.
- Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
- Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
- Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
- Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
- Add the cabbage and 1 1/2 cups of the broth and toss to combine.
- Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
- In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
- Add the cornstarch mixture to the pan, and stir and toss to incorporate.
- Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
- Take care not to overcook; the snow peas and cabbage should remain crisp.
- Add the noodles to the pan and stir and toss until well combined.
- Garnish with the toasted sesame seeds, and serve.
Nutrition Facts : Calories 828.7, Fat 41.1, SaturatedFat 7.5, Cholesterol 68, Sodium 2126, Carbohydrate 75.7, Fiber 3.2, Sugar 3.4, Protein 45.3
STIR-FRIED CABBAGE NOODLES
Delicious and easy. Can be served as a main or side dish. I added 1/2 pound of cooked ground pork for a main dish.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions, drain and toss with sesame oil.
- Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
- In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
- Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
- Stir in sherry mixture, add noodles and toss.
BEEF YAKISOBA
Beef Yakisoba is a quick stir fry of noodles, thinly sliced beef, and veggies in a savory Yakisoba Sauce. It's easy to make and a satisfying family meal!
Provided by Robin Donovan
Categories Main Dish Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Cook the noodles al dente in a pot of boiling water-about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
- In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
- Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
- Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
- Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
- Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
- Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
- Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.
Nutrition Facts : Calories 588 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1695 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
SOBA NOODLE STIR-FRY
Provided by Harley Pasternak, M.Sc.
Categories Soy Vegetable Stir-Fry Quick & Easy Tofu Broccoli Noodle Peanut Butter
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
- Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
- Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
- Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
- Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.
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YAKISOBA (JAPANESE STIR FRIED NOODLES) - RECIPETIN JAPAN
From japan.recipetineats.com
4.9/5 (10)Total Time 20 minsCategory MainCalories 647 per serving
- Add all the Yakisoba Sauce ingredients into a cup or a bowl and mix well. Set aside until required.
- Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other.
- Heat oil in a wok or a large frypan over medium high heat. Add the pork and sauté until the pork is almost cooked through (about 2-3 minutes).
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SPICY ASIAN NOODLE STIR-FRY WITH PLANT-BASED GROUND & CABBAGE
From theveganatlas.com
Cuisine Plant-BasedCategory Pasta & NoodlesServings 4Total Time 35 mins
- Meanwhile, heat half of the oil in a stir-fry pan. Add the cabbage and garlic and stir-fry over high heat until the cabbage is tender-crisp and just starting to be touched with brown spots, about 5 minutes. Remove to a bowl and set aside.
- Turn the heat down to medium high and add the remaining oil to the same pan. Add the ground (break up with a spatula if clumpy), ketchup, sriracha (use less or eliminate if you’re using a spicy vegan chorizo product), smoked paprika, and about a tablespoon of the teriyaki sauce.
- Stir together over medium-high heat until well blended. Let cook undisturbed for a minute or two, until the underside is browned, then turn the mixture over with a spatula and let the underside brown again. Break the mixture up again if need be.
STIR-FRIED NOODLES AND PORK RECIPE - MARCIA KIESEL | FOOD ...
From foodandwine.com
5/5 Total Time 35 minsServings 6
- In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.
- Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the bell pepper and carrot and stir-fry for 1 minute. Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions and bean sprouts and toss until heated through. Transfer to a large, shallow bowl and serve.
GARLIC SOBA NOODLES WITH CHICKEN AND SHIITAKE MUSHROOMS ...
From mygourmetconnection.com
5/5 (1)Category ChickenCuisine AsianTotal Time 40 mins
- Gently pound the chicken tenderloins between 2 sheets of plastic wrap to flatten. Lightly season on both sides with salt and pepper and set aside.
- Bring a large pot of very lightly salted water to a boil. Cook the soba noodles until tender, 4 to 5 minutes. Drain, rinse with cool water, drain again and set aside.
- Heat the vegetable oil and 1 tablespoon of the sesame oil over medium-high heat in a large skillet or wok. Add the chicken and stir-fry until cooked through, 2 minutes per side. Using tongs, transfer to a cutting board and allow to cool.
- Add the remaining tablespoon of sesame oil to the pan, then add the garlic. Stir-fry for 1/2 minute, then add the cabbage. Continue cooking until the cabbage is softened, then add the shiitake mushrooms. Stir-fry for 3 minutes longer, add the scallions, combine well and remove from the heat.
SOBA NOODLES WITH PEANUT CHICKEN RECIPE - IFOODREAL.COM
From ifoodreal.com
4.9/5 (14)Category DinnerCuisine AsianCalories 406 per serving
- Bring medium pot, filled half with water, to a boil. In the meanwhile, get all ingredients ready, most importantly, cut the chicken, chop vegetables and measure peanuts. In a medium bowl, whisk Sauce Ingredients and set aside.
- Add soba noodles to a pot with boiling water and cook for 2 - 3 minutes or al dente, stirring constantly and making sure the noodles do not stick. Reserve about a cup of noodles' water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.
- Preheat non-stick wok or large deep skillet on high heat and add chicken. Cook until golden brown, stirring occasionally. This should take about 10 minutes (depending how much water your chicken contains). Add 1/3 of prepared Sauce and stir constantly for a minute or until sauce thickens and coats the meat. Remove from heat and transfer a bowl. Set aside.
- Rinse and dry wok/skillet and return to the stove, on high heat. Add bell peppers and stir fry until fragrant and some peppers are golden brown, stirring constantly. Reduce heat to medium and add kale, soba noodles, chicken and remaining sauce. Stir gently until mixed, about a minute and remove from heat. Sauce will thicken as it warms up. If noodles absorb too much sauce, add some reserved noodles' water. Add peanuts, green onions and red peppers flakes. Serve hot.
STIR-FRIED SOBA NOODLES WITH CORN AND CABBAGE - THE VEGAN ...
From theveganatlas.com
Cuisine Plant-BasedTotal Time 30 minsCategory Pasta & NoodlesCalories 235 per serving
- Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the cabbage, corn, and scallions and stir-fry over medium-high heat until the cabbage is slightly wilted but still crisp, about 3 to 5 minutes.
- Stir in the noodles, then season with soy sauce, sesame oil, and pepper. Stir-fry for 2 to 3 minutes longer.
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From slenderkitchen.com
5/5 (4)Total Time 1 hr 15 minsCategory DinnerCalories 268 per serving
- Combine the soy sauce, rice vinegar, sesame oil, green onions, ginger, brown sugar, garlic, and chili paste. Marinate the steak in this mixture for at least 1 hour. When ready to cook, remove the beef and let excess marinate drip off. Save the marinade.
- Heat up a wok or skillet over high heat. When hot, cook the steak for about 3-4 minutes until cooked through.
- Remove the steak and add the cabbage and steak marinade. Bring to a boil and cook until marinade is mostly evaporated and cabbage is tender. Add back the steak and serve.
SPICY SOBA NOODLES VEGETABLE STIR FRY RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory Pasta, Main CourseServings 2Total Time 15 mins
- Cook soba noodles according to package directions. Mix soy sauce, sugar, 1 tablespoon lime juice, liquid of kimch in a bowl and set aside.
- Add mixed vegetables, generous pinch of salt, curry powder, sambal paste, onion, chopped kimchi (no liquid, see step -1), and garlic. Saute until veggies are cooked but still crisp, onions are soft. (I used snow peas, asparagus, bell peeper, carrot which took about 4-5 minutes)
- Add Soba noodles into veggies and cook stirring for 30 seconds. Now, add soy sauce-sugar-lime juice mix prepared in step - 1. Cook noodles coating in sauce and veggies for 1 more minute or until liquid almost all evaporates. Take off heat. Season with remaining lime juice, salt and black pepper to taste.
CRUNCHY SOBA NOODLE AND RED CABBAGE STIR FRY | BABAGANOSH
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4.9/5 (24)Total Time 25 minsCategory DinnerCalories 338 per serving
- Cook soba noodles according to package (typically 3-5 minutes). Drain and rinse in cold water. Set aside.
- Prepare the sauce: Add all the sauce ingredients to a medium bowl and mix well. If your honey is very thick, microwave it for a few seconds to thin it out so it mixes better.
- In a large wok or a large skillet with high sides, heat up 2 tablespoons of sesame oil. Add the sliced onion, and stir fry for about 3 minutes over high heat, or until the onion starts to brown. Add the sliced cabbage, julienned carrot, and the remaining sesame oil and stir fry for about 3 minutes, or until desired done-ness of cabbage. I wanted to leave the cabbage and the carrots crunchy for a bit of texture, so 3 minutes over high heat was enough.
- Add about half of the stir fry sauce and stir fry for 1 minute, coating the cabbage mixture in sauce.
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From bonappetit.com
4/5 (47)Estimated Reading Time 1 minServings 4Total Time 30 mins
- Preheat oven to 350°. 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.
BEEF AND KALE STIR FRY MY FOOD RELATIONS
From myfoodrelations.com
Category Dinner, Lunch, Main CourseTotal Time 30 mins
- Mix together all the spices and mix together with the meat and oil to make a marinade and set aside for 10
- After 10 minutes take the marinated meat and stir fry in a non stick fry pan. Simmer the meat with its own juices if you need to until all the juices are are gone. Stir fry the meat until golden brown and add onions cook for 2 minutes and then add tomato paste and cook for another 2 minutes adding stock if you need to.
- Finally add the steamed veggies and combine together and stir for 2 minutes again. Serve immediately.
LOW CARB ASIAN BEEF & CABBAGE NOODLES - A QUICK STIR FRY ...
From mylifecookbook.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 390 per serving
- In the meantime, mix the curry paste, soy sauce, sesame oil, Swerve brown sugar and rice wine vinegar.
- When the meat starts to brown, add in the cabbage and pour the sauce over top. Cover and cook for 5 minutes.
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4.6/5 (13)Total Time 30 minsCategory Main CourseCalories 302 per serving
- Add the ground beef to a skillet over medium-high heat, and cook it, breaking it up with your spoon as you go along, until it's just browned (about 5-6 minutes). I don't drain the little bit of fat released, but if you use fattier ground beef, you may want to spoon some of it out.
- Add in the cabbage and onion and continue sautéing, stirring occasionally, for another 8-10 minutes or until the cabbage is softened to your liking and the onions are cooked.
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