Spicybroccoliandsobanoodlestirfry Recipes

BROCCOLI AND SOBA NOODLES

Broccoli and Soba Noodles image

Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.

Provided by Pepper Monkey

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1/2 lb soba noodles
1 tablespoon vegetable oil
4 cloves garlic, minced
4 -6 cups broccoli
1/4 cup water
1 carrot, grated

Steps:

bring 3 quarts water to a boil.
and add noodles cook for 10 minutes until al dente.
When noodles are done drain and rinse with warm water and drain again.
warm oil in a skillet or wok over medium heat.
mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
Whisk until smooth.
add garlic and sautee until golden brown.
add in broccoli, water, and carrots.
Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
add the cooked and rinsed noodles to the veggies and stir to coat.

Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9

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

Ingredients

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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