SOBA STIR FRY RECIPES
SOBA STIR-FRY RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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, FatContent 8.4, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 474.5, CarbohydrateContent 61.8, FiberContent 4.1, SugarContent 6.5, ProteinContent 18.8
SIMPLE SOBA STIR FRY RECIPE | ALLRECIPES
A great vegetarian dinner for any occasion.
Provided by Chefbendiaz
Categories Pasta and Noodles Noodle Recipes
Total Time 26 minutes
Prep Time 10 minutes
Cook Time 16 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
- Melt butter in a skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, red bell pepper, and snow peas; cook and stir until just tender, 3 to 5 minutes. Add cooked noodles and soy sauce; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 458.7 calories, CarbohydrateContent 54.7 g, CholesterolContent 61 mg, FatContent 23.6 g, FiberContent 2.5 g, ProteinContent 12.7 g, SaturatedFatContent 14.7 g, SodiumContent 3322.8 mg, SugarContent 5.3 g
More about "soba stir fry recipes"
SOBA NOODLE STIR FRY RECIPE - FOOD FANATIC
From foodfanatic.com
Reviews 5
Total Time 15 minutes
Cuisine Asian
Calories 394 calories per serving
- Bring 2-3 quarts of water to a light boil in a large saucepan. Heat the sesame oil in a large skillet or wok over medium heat and add the garlic. Cook until softened, about 2 minutes. Add the thawed stir-fry vegetables and cook until heated through, about 5 minutes. Add the Soba noodles to the saucepan containing the boiling water. Cook until tender, about 3 minutes. Meanwhile, add the soy sauce, peanut butter, and honey to the skillet containing the vegetables. Stir until well combined. Add the chopped green onions and peanuts, stir, and turn off the heat. Add the cooked Soba noodles and stir until everything is well combined. Serve.
10-MINUTE SOBA NOODLE VEGGIE STIR FRY - SKINNYTASTE
From skinnytaste.com
Reviews 4.5
Total Time 15 minutes
Category Dinner, Lunch
Cuisine Asian
Calories 488 kcal per serving
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.
SOBA NOODLE STIR FRY RECIPE - FOOD FANATIC
From foodfanatic.com
Reviews 5
Total Time 15 minutes
Cuisine Asian
Calories 394 calories per serving
- Bring 2-3 quarts of water to a light boil in a large saucepan. Heat the sesame oil in a large skillet or wok over medium heat and add the garlic. Cook until softened, about 2 minutes. Add the thawed stir-fry vegetables and cook until heated through, about 5 minutes. Add the Soba noodles to the saucepan containing the boiling water. Cook until tender, about 3 minutes. Meanwhile, add the soy sauce, peanut butter, and honey to the skillet containing the vegetables. Stir until well combined. Add the chopped green onions and peanuts, stir, and turn off the heat. Add the cooked Soba noodles and stir until everything is well combined. Serve.
MUSHROOM AND JACKFRUIT STIR-FRY WITH SOBA | ALLRECIPES
From allrecipes.com
Total Time 1 hours 0 minutes
Category Everyday Cooking, Vegan, Main Dishes
Calories 425.3 calories per serving
- Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.
MUSHROOM AND SOBA STIR FRY RECIPE | REAL SIMPLE
Total Time 25 minutes
- Whisk together the soy sauce, sesame oil, peanut butter, and vinegar in a small bowl. Pour the mixture into the skillet and stir into the mushrooms and carrots. Add the reserved noodles. Raise the heat to high and cook, stirring frequently, until noodles and vegetables are warmed through and well combined, 1 minute. Add the scallions and stir. Remove from the heat. Divide the noodles evenly between two plates. Drizzle each serving with a teaspoon of lime juice and garnish with sesame seeds.
STEAK AND SOBA STIR-FRY RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.3
Total Time 30 minutes
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
SOBA NOODLES WITH CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Reviews 3.5
Calories 353 calories per serving
- Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.
SPICY SOBA NOODLES VEGETABLE STIR FRY RECIPE | CHEFDEHOME.COM
Spicy Soba Noodles and Vegetables stir fry makes perfect quick dinner for Friday, or any day when I want 15 minutes or less in kitchen. Soba noodles cook quickly. 5 minutes stir-fry in wok (or regular saute pan) and takeout style dinner at home. Lite, loaded with crunchy veggies, and amazing sweet and spicy flavor. yumm!
Quick cooking time, and lite texture brings soba noodles often in our weeknight menu. I use Japanese Soba noodles which cook in 4 minutes. These are very thin like thin spaghetti, lite and way easier to digest. Even after a big bowl, I never feel stuffed like usually with a half bowl of all-wheat noodles. (Feel free to check the brand I use in my Amazon Shop List. )
Vegetable and Noodle stir fry are very flexible meal options. Like 1) Use any veggies you prefer, 2) Add less veggies or no veggies but shrimp or chicken, 3) Make less spicy or more spicy. Really, these noodles are perfect to make-your-own. No matter what you decide, I highly recommend use Soba noodles only and use the spice-seasonings in this recipe.
Before we continue, shout out for my favorite Soba Noodles Recipes on blog. If you like Soba and Asian Noodle bowls, I'm sure these will make you very happy.
Sesame Garlic Soba Noodles
Peanut Chili Lime Soba Noodles
Soba Noodles with Spinach and Coconut Tofu.
In my honest opinion, every Asian noodle bowl needs bold flavor and spices. Even if it does not, I'll add some because no one will eat dull food in my family. Specially if it is loaded with veggies, bold flavors are must have for my picky eaters.
When I'm looking for pop of flavors for Asian Noodles Stir Fry, I reach to one trusty spice blend in pantry - Curry Powder. Mild to spicy, I keep wide variety of curry powders to produce bold-flavor dish at moment's notice.
For this Spicy Noodles recipe, I decided to go sweet and spicy. Over all flavor of these noodles is not way spicy. It is perfect medium balance of spice and sweet. If you can't find pr don't have curry powder, I recommend using a mixture of cumin, coriander or Chinese five spice. This powder is to give spice to the noodles not to add heat.
For heat I used diced kimchi and sambal - chili garlic paste.
Kimchi (Korean Fermented Cabbage) is second after yogurt in my refrigerator which we eat everyday with dinner. It tastes good, is spicy, crunchy and so good for gut.
Kimchi perfect to flavor any stir fry.. One of my favorite stir fry is Kimchi Fried Rice. Gosh! These taste so so good. If you have some kimchi in refrigerator and leftover rice. Kimchi Fried Rice is calling your name. In my home, if my mother will get Shakshuka for Mother's Day breakfast.. My Dad will get Kimchi Fried Rice for Father's day. :)
How to Stir Fry Vegetable Like Restaurants:
Vegetable stir fry is very easy to prepare at home. You don't need a special wok to stir fry, saute pan works fine. In restaurants, they use iron metal or copper woks because these are good conductor of heat. At home with regular pan, just make sure to heat pan really hot. The heat of pan sears veggies on contact, making veggies just enough crisp and tender.
A good stir fry, vegetable or chicken, is easy to cook at home if you follow three basic things:
1) Heat - Heat pan well before adding veggies. Veggies should sizzle on contact with oil.
2) Cut of Veggies - Cut veggies little big in size. Leave small vegetables whole such as snow peas, asparagus (cut lengthwise). Cut carrots, bell pepper diced to big pieces. In short, thick cut vegetables will not get mushy. If a vegetable is very delicate like leafy greens. Add them right at the end.
3) Pan Size - Use a wide pan to make stir fry. Wide pan has more surface area which will sear all veggies evenly. If pan is small and veggies are crowded, instead of crisping up these get mushy in steam.
Follow above three to enjoy a homemade Vegetable Stir Fry made to perfection. Just like pros.
When stir frying noodles with veggies, I make sure to let noodles get some caramlization in wok. Then add seasonings. It is important to add wet seasonings such as soy sauce, lime juice or vinegar on the noodles at end instead of beginning. This way, noodles will absorb seasoning from soy, vinegar making noodles very flavorful.
Friends, this noodle bowl is full of my favorites which I'm sure you all will like. Lite Soba noodles, lots of crunchy vegetables and spicy flavorful combination of curry powder and kimchi. A wholesome bowl for perfect weeknight dinner. Plus leftovers great for lunch (soba noodles don't mush together and stay good 8-10 hours).
This week we went the Asian route. Have you checked Ramen Salad with Miso-Peanut Dressing yet?
Now I sign off. I still have leftover soba noodles from this recipe. Lunch is calling :)
Have a wonderful weekend! -Savita x
From chefdehome.com
Total Time 15 minutes
Category Pasta, Main Course
Cuisine Asian
- Transfer into bowls, garnish with sesame seeds. Serve with lime wedges on side. Enjoy.
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 252 per serving
- 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.
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