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
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
SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
- Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
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
SPICY TURKEY STIR FRY WITH NOODLES
I created this ground turkey stir-fry recipe when I began my journey to get fit. Healthy eating always sounds so bland and boring, so I wanted to bring life to the world of healthy eating. I think I did it with this spicy dish. -Jermell Clark, Desert Hot Springs, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.
Nutrition Facts : Calories 332 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 588mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
SOBA STIR-FRY
Soba noodles are thin buckwheat strands of pasta and are a favorite noodle used in Japanese cooking. You should be able to find soba in any Asian market or department in your local grocery store. Found this recipe on Favorite Name Brands website.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 369.2, Fat 8.4, SaturatedFat 1.5, Sodium 474.5, Carbohydrate 61.8, Fiber 4.1, Sugar 6.5, Protein 18.8
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