Mushroom And Jackfruit Stir Fry With Soba Recipes

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MUSHROOM AND JACKFRUIT STIR-FRY WITH SOBA



Mushroom and Jackfruit Stir-Fry with Soba image

Mushroom, green jackfruit, and bell pepper stir-fry with a coconut aminos sauce are served over soba noodles for a flavorful meal. This is vegan, and gluten- and soy-free. It's also lower in sodium than soy sauce-based dishes.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan     Main Dishes

Time 1h

Yield 4

Number Of Ingredients 17

1 (8 ounce) package dried soba noodles
1 cup low-sodium vegetable broth
¼ cup coconut aminos
2 tablespoons rice vinegar
1 tablespoon brown rice syrup
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 teaspoons cornstarch
1 pinch ground white pepper
1 (16 ounce) can green jackfruit in brine, drained
8 ounces fresh mushrooms
2 stalks green onion
1 small red bell pepper
2 peppers Thai chiles, chopped
2 cups baby spinach leaves
2 tablespoons light vegetable oil

Steps:

  • Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
  • Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
  • Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
  • Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
  • Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.4 g, Fat 13.7 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 1219.6 mg, Sugar 7.6 g

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY



Instant Pot® Mushroom and Soba Noodle Stir-Fry image

This delicious soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks in the Instant Pot®, and is vegetarian and vegan.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon sesame oil
5 cloves garlic, minced
1 cup sliced cremini mushrooms
2 medium carrots, julienned
1 medium red bell pepper, seeded and chopped
2 tablespoons tamari
1 (10.5 ounce) package dried soba noodles
2 ¼ cups water, or as needed
1 green onion, finely chopped

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
  • Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 63.1 g, Fat 10.9 g, Fiber 2.2 g, Protein 13.6 g, SaturatedFat 1.5 g, Sodium 1129 mg, Sugar 2.9 g

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU



Soba Noodles With Shiitakes, Broccoli and Tofu image

Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 16

1/2 cup chicken or vegetable stock
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce (more to taste)
1/2 teaspoon sugar
Salt to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
8 ounces soba noodles
2 teaspoons sesame oil
1/2 pound baby broccoli
2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
1/2 pound tofu, cut in dominoes or small dice
6 ounces fresh shiitake mushrooms, stemmed (discard stems or use for stock), caps sliced
1 bunch scallions, thinly sliced, dark green parts separated
1/2 cup coarsely chopped cilantro

Steps:

  • Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
  • Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
  • Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams

SOBA STIR-FRY



Soba Stir-Fry image

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

8 ounces soba noodles, uncooked
1 tablespoon light olive oil
2 cups fresh shiitake mushrooms, sliced
1 medium red bell pepper, cut into thin strips
2 whole dried red chilies or 1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 cups napa cabbage, shredded
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons cornstarch
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
2 green onions, thinly sliced

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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