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
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
OKINAWA SOBA WITH STIR FRIED VEGETABLES
This is a refreshing and light dish for Okinawa soba with stir fried vegetables and some meat. I've used braised pork to make this dish but you can also use plain pork.
Provided by Pearl Ishizaki
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips.
- Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips.
- Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil.
- Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes.
- Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat.
- Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba.
- Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process.
- Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.
Nutrition Facts : Calories 671.1, Fat 22.4, SaturatedFat 4.1, Cholesterol 42, Sodium 1640.9, Carbohydrate 87.9, Fiber 5.1, Sugar 5.8, Protein 39.8
OKINAWA SOBA
This recipe makes bowls of authentic Okinawan style soba; in mainland Japan, soba is made of buckwheat noodles; however, in Okinawa, we use flour noodles for our soba.
Provided by aksamyoo
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
- Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
- Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
- To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
- Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
- Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.
Nutrition Facts : Calories 670.2, Fat 30.8, SaturatedFat 11.1, Cholesterol 40.8, Sodium 2556, Carbohydrate 82.3, Fiber 0.2, Sugar 6.7, Protein 21.3
OKINAWA PORK AND VEGETABLE STIR FRY WITH GOYA
I have had to adapt this recipe because some of ingredients are not available in U.S. This is a variety of tastes. Enjoy. I ate this dish or a variation each time I visited Okinawa.
Provided by Montana Heart Song
Categories One Dish Meal
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Pour soy sauce in a flat bottom bowl, add tofu cubes and toss so that soy sauce is absorbed into tofu.
- Pour oil in wok or deep fry pan, add pork cubes, green tomatoes, sweet potatoes. Stir fry. Take out of wok. Keep warm.
- If you need more oil, add.
- Add goya, nori, and green onions, soaked Tofu, stir fry.
- Now add beaten eggs and dashi. Mix with Melon, nori, green onions and tofu. Stir fry until eggs are set and mixed. Add set aside warmed pork and vegetables.
- Sprinkle saki on top, and toss.
- Serve on large platter.
- Goya is a different tasting melon, some say it is bitter, you might want to leave it out and substitute small zucchini, sliced.
- Serve with rice.
Nutrition Facts : Calories 255.4, Fat 10.9, SaturatedFat 3, Cholesterol 128.1, Sodium 347.4, Carbohydrate 13.1, Fiber 2.4, Sugar 5.1, Protein 27.1
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