Black Bean Soba Noodles With Mushrooms Cabbage Recipes

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.

Steps:

• Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
• Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
• While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

Steps:

• 1. 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. 2. 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. 362 kcalories, protein 17g, carbohydrate 66g, fat 5 g, saturated fat 1g, fibre 5g, sugar 9g, salt 4.64g

Steps:

• Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
• Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
• Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

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.

Steps:

• Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
• Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
• Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
• Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.