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
SHIITAKE BROCCOLI NOODLES
Make and share this SHIITAKE BROCCOLI NOODLES recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
- Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
- Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
- Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!
RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS
For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
- Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
- Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
- Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.
SPICY MUSHROOM & BROCCOLI NOODLES
Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
- Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
Nutrition Facts : Calories 624 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.35 milligram of sodium
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
ASIAN PASTA WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
A great healthy recipe from the NY Times. (You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.)
Provided by S Smith
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
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- Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the soba noodles according to package directions.
- Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir and reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste.
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