Soba Noodles With Beef Asparagus And Mushrooms Recipe 435

SOBA NOODLES WITH BEEF, ASPARAGUS AND MUSHROOMS RECIPE - (4.3/5)

Steps:

• 1. Bring a large poit of water to a boil and add soba noodles. Cook for 5-6 minutes, then drain in a colander and rinse with cold water. 2. Lightly coat a large skillet with cooking spray. Add garlic and beef and cook over medium heat for 2 minutes. 3. Add asparagus and mushrooms, stir, and cover. Cook for 4 minutes to steam vegetables lightly, then add curry paste, soy sauce, and cocnut milk and stir to blend. 4. Add soba noodles and stir until noodles are evenly coated. Cook until sauce is reduced, about 5 minutes. Add sriracha sauce to reach desired level of heat. Per Serving: 39 calories, 17g fat, 58 g total carbohydrate, 5g dietary fiber, 40g fiber.

SOBA NOODLE SOUP WITH ROAST BEEF

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Put the bok choy in a colander and pour the noodles on top to drain and wilt the bok choy. Rinse under cold water, drain well and set aside.
• Meanwhile, heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms, ginger and a pinch of salt. Cook, stirring, until the mushrooms soften and release their liquid, 3 to 5 minutes. Add 2 cups water, the chicken broth, soy sauce and chili-garlic sauce. Bring to a simmer and cook until slightly reduced, about 15 minutes; season with salt.
• Divide the noodles and bok choy among shallow bowls. Ladle the soup over the noodles. Top with the roast beef slices, scallion and sesame seeds. Serve with more chili-garlic sauce.

STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE

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.

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

Steps:

• Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
• Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.

SOBA NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
• Toss slivered mushrooms with the Shallots& Ginger.
• Toss with the noodles.
• Mix together the stock, soy, sesame oil& Mirin or honey, mix.
• Pour over the noodles and mix well, taste& adjust seasoning.
• Arrange on 4 plates.
• Sprinkle with toasted sesame seeds& serve.
• For vegetarians use the vegetable stock.

SPICY COLD SOBA NOODLES

Steps:

• Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
• Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
• Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

SOBA SALAD WITH ASPARAGUS AND SHRIMP

Steps:

• In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
• Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

Steps:

• Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
• Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
• Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
• Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

PUREE OF ASPARAGUS WITH SOBA NOODLES

Steps:

• Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths. Reserve and set aside the tips.
• Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden. Add the broth, celery, potatoes, seasoning, and soy sauce. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender. Remove from the heat.
• With a slotted spoon, transfer the solid ingredients to a food processor. Puree in batches until smooth and stir back into the liquid in the soup pot. Or insert an immersion blender into the soup pot and puree until smooth. Let the soup stand off the heat while doing the finishing steps.
• Break the buckwheat noodles into 1- to- 2-inch lengths. In a separate saucepan, cook them in rapidly simmering water until al dente. Drain and rinse them briefly under cool water, then stir into the soup.
• In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.
• Adjust the consistency of the soup with enough water to give it a slightly thick consistency. Season with freshly ground pepper and additional soy sauce, if needed. Serve at once, garnishing each serving with the almonds and scallions.
• Per serving:
• Calories: 226
• Total fat: 7g
• Protein: 10g
• Fiber: 6g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 586mg

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU

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.

EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
• Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
• Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
• Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
• Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY

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.