SOBA NOODLES WITH MUSHROOMS
This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them
Provided by Bergy
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
- Toss slivered mushrooms with the Shallots& Ginger.
- Toss with the noodles.
- Mix together the stock, soy, sesame oil& Mirin or honey, mix.
- Pour over the noodles and mix well, taste& adjust seasoning.
- Arrange on 4 plates.
- Sprinkle with toasted sesame seeds& serve.
- For vegetarians use the vegetable stock.
Nutrition Facts : Calories 455, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.9, Sodium 1728.9, Carbohydrate 93.6, Fiber 1.4, Sugar 1.9, Protein 21
SOBA NOODLES WITH SHIITAKES AND EDAMAME
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.
- Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.
- Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.
SESAME NOODLES WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
- Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
- Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.
SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE
Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
- To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.
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
INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY
This delicious soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks in the Instant Pot®, and is vegetarian and vegan.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes
Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
- Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 63.1 g, Fat 10.9 g, Fiber 2.2 g, Protein 13.6 g, SaturatedFat 1.5 g, Sodium 1129 mg, Sugar 2.9 g
BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE
This delicious veggie stir-fry is packed full of goodness to keep you going through the week
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
- Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.
Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 4.64 milligram of sodium
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