Vegetable Stir Fry With Soba
|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