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
SOBA NOODLE STIR-FRY
Make and share this Soba Noodle Stir-Fry recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
- In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the pork and saute until cooked through and lightly browned, about 4 to 5 minutes.
- Add the mushrooms and garlic and saute until mushrooms are tender, about another 4 to 5 minutes.
- Add the spinach and green onions and cook until spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and cooked soba noodles. Cook for another minute, or until noodles are hot. Serve sprinkled with the sesame seeds.
Nutrition Facts : Calories 482.1, Fat 16.8, SaturatedFat 3, Cholesterol 73.8, Sodium 1074.2, Carbohydrate 51.5, Fiber 3.4, Sugar 2.2, Protein 36
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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