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Vegetable Stir Fry With Soba

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  Oyster sauce 30 Milliliter (2 Tablespoon)
  Reduced sodium soy sauce 30 Milliliter (2 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Oriental sesame oil 1 Teaspoon
  Dried soba noodles/Cap 8 Ounce
  Bell pepper 8 Ounce, seeded and cut into thin slivers (1 Large, About 230 Grams)
  Thinly sliced celery 60 Gram (1/2 Cup)
  Thinly sliced green onions 50 Gram (1/2 Cup)
  Roasted salted cashews 70 Gram (1/2 Cup)

1. To prepare sauce, in a small bowl, stir together oyster sauce, soy sauce, and lemon juice. Stir in sesame oil; set aside.
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook noodles in about 8 cups (1.9 liters) boiling water until just tender to bite (about 5 minutes for soba, about 3 minutes for capellini); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
3. In a wide nonstick frying pan or wok, combine bell pepper, celery, and 1/4 cup (60 ml) water. Stir-fry over high heat until vegetables are tender-crisp to bite and liquid has evaporated (about 5 minutes). Stir sauce well and pour into pan; bring just to a boil. Pour vegetable mixture over noodles, then add onions and mix gently but thoroughly. Sprinkle with roasted cashews

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1321 Calories from Fat 366

% Daily Value*

Total Fat 41 g63%

Saturated Fat 8.4 g42%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3805.4 mg158.6%

Total Carbohydrates 212 g70.8%

Dietary Fiber 9.4 g37.7%

Sugars 11.2 g

Protein 50 g100%

Vitamin A 62.3% Vitamin C 368.1%

Calcium 17.3% Iron 72.1%

*Based on a 2000 Calorie diet

Vegetable Stir Fry With Soba Recipe