Shiitake Broccoli Noodles Recipes

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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

SPICY MUSHROOM & BROCCOLI NOODLES



Spicy mushroom & broccoli noodles image

Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

1 low-salt vegetable stock cube
2 nests medium egg noodles
1 small head broccoli, broken into florets
1 tbsp sesame oil, plus extra to serve
250g pack shiitake or chestnut mushroom, thickly sliced
1 fat garlic clove, finely chopped
½ tsp chilli flakes, or crumble one dried chilli into pieces
4 spring onions, thinly sliced
2 tbsp hoisin sauce
handful roasted cashew nuts

Steps:

  • Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
  • Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

Nutrition Facts : Calories 624 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.35 milligram of sodium

SOBA NOODLES WITH SHIITAKES AND BROCCOLI



Soba Noodles With Shiitakes And Broccoli image

Provided by Sara Ann Friedman

Categories     dinner, main course

Time 25m

Yield Four servings

Number Of Ingredients 13

1 pound fresh shiitake mushrooms, cleaned with a damp paper towel (or 2 ounces dried shiitakes soaked in warm water for 30 minutes)
1 bunch broccoli, about 1 1/2 pounds
4 quarts water
1 pound soba noodles
1/4 cup peanut oil
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
1/2 cup water or beef stock
1/2 cup dry sherry
2 cups beef stock
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
1 bunch scallions, thinly sliced

Steps:

  • Remove the stems from the shiitakes and discard. (Though edible, the stems are usually tough.) Slice the mushrooms lengthwise into 3/4-inch pieces. Cut off the broccoli stems, then peel and slice them thinly. Break up the clusters of broccoli florets into small pieces.
  • In a large pot, bring four quarts of water to a boil. Add the soba noodles and cook for three to four minutes. Drain, rinse in cold water and set aside.
  • Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more. Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes. Remove from the skillet and set aside.
  • Pour one-eighth cup of oil into the skillet and turn the heat up to high. Add the remaining garlic and ginger and all the shiitakes. Stir-fry for about five minutes, then add the sherry. Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil. Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot. Sprinkle with scallions. Serve hot or at room temperature.

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI



Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS



Rice Noodles with Chinese Broccoli and Shiitake Mushrooms image

For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 17

8 ounces wide (about 3/8 inch) or other rice noodles
12 ounces Chinese broccoli (also called gai lan), cut into 2-inch pieces
3 tablespoons low-sodium tamari soy sauce
1 tablespoon plus 1 teaspoon Thai fish sauce (also called nam pla)
1 tablespoon plus 1 teaspoon rice-wine vinegar (not seasoned)
1 teaspoon sugar
3/4 cup homemade or low-sodium store-bought chicken stock
1 tablespoon canola oil
1 tablespoon minced peeled fresh ginger, or more to taste
2 garlic cloves, minced
8 shiitake mushrooms, stemmed, caps quartered
2 teaspoons cornstarch mixed with 2 tablespoons cold water
4 scallions, white and pale-green parts only, cut on the diagonal into 1-inch pieces
2 teaspoons toasted sesame oil
Crushed red-pepper flakes, for sprinkling (optional)
Sesame seeds, for sprinkling (optional)
Coarse salt, for sprinkling (optional)

Steps:

  • Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
  • Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
  • Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
  • Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

SHIITAKE BROCCOLI NOODLES



SHIITAKE BROCCOLI NOODLES image

Make and share this SHIITAKE BROCCOLI NOODLES recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 . set 1 pinch rawspicebar five-spice powder
2 . set 1/2 lb buckwheat noodles, udon, fettuccine (soba) or 2 other thick wheat noodles
3 . set 1 lb broccoli, crowns cut into small florets
4 . set 6 ounces shiitake mushrooms, stems removed
5 . set 1 tbsp sesame oil
6 . set 2 tbsp peanut oil
7 . set 1 shallots, diced
8 . set 1 inch ginger, chopped
9 . set 3 garlic cloves, chopped
10 . set 3 tbsp soy sauce
11 . set 1/2 tsp red pepper flakes
12 . set 1/2 cup chicken or 12 vegetable broth
13 . set 3 scallions, sliced

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
  • Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
  • Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
  • Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!

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  • Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the soba noodles according to package directions.
  • Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir and reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste.
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