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Soba Stir Fry

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Ingredients
  Uncooked soba noodles 8 Ounce (Japanese Buckwheat Pasta)
  Light olive oil 1 Tablespoon
  Sliced shiitake mushrooms 2 Cup (32 tbs)
  Red bell pepper 1 Medium, cut into thin strips
  Whole dried red peppers/1/4 teaspoon red pepper flakes 2
  Garlic 1 Clove (5 gm), minced
  Shredded napa cabbage 2 Cup (32 tbs)
  1/3 less salt chicken broth 1⁄2 Cup (8 tbs)
  Low sodium tamari sauce/Soy sauce 2 Tablespoon
  Rice wine/Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Firm tofu 14 Ounce, drained and cut into 1-inch cubes (1 Package)
  Green onions 2 , thinly sliced
Directions

GETTING READY
1) Omit salt and prepare noodles as per package directions.
2) Drain, when done and keep aside warm.

MAKING
3) In a large nonstick skillet or wok, over medium heat, heat oil and sauté mushrooms, bell pepper, dried peppers and garlic for 3 minutes until mushrooms are soft.
4) Stir in cabbage and cook, covered for 2 minutes until cabbage is translucent.
5) In a small bowl, mix chicken broth, tamari, rice wine and cornstarch for the sauce.
6) Mix sauce with vegetable mixture and simmer for 2 minutes until sauce becomes bubbly.
7) Add in tofu and noodles, tossing gently and then cook well.
8) Add green onions to the noodles mixture.

SERVING
9) Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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