SPICY BROCCOLI AND SOBA NOODLE STIR-FRY
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quart water to boil in a large pot.
- While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
- When water boils add soba noodles and cook 8-10 minutes.
- Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
- Stir in broccoli, water and sake; cover and cook 3-4 minute.
- Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
- When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
- Serve immediately, garnished with sesame seeds.
Nutrition Facts : Calories 336.9, Fat 6.4, SaturatedFat 0.9, Sodium 1488.1, Carbohydrate 54.9, Fiber 0.7, Sugar 3.1, Protein 12.7
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
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
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
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