Stir Fried Baby Squash Long Beans Corn And Chiles With Soba Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH SOBA NOODLES

Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 18



Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles image

Steps:

  • First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
  • Prepare the vegetables. The squash, corn and white parts of the scallions can be in one bowl, the beans should be in another.
  • In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Combine the salt, pepper and sugar in another small bowl and the garlic, ginger, and chiles in another. Have all of the ingredients within arm's length of your pan.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil by pouring it on the sides of the pan and swirling the pan, then add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the squash, corn and the white part of the scallions and stir-fry for 2 minutes. Add the salt, pepper, and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 minute, or until most of the liquid has cooked off. Remove from the heat and transfer to a platter or bowl. Add the noodles to the hot wok, toss until heated through, and divide among plates. Top with the vegetables and serve.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 4 grams

8 ounces soba noodles
Salt to taste
2 teaspoons sesame oil
3/4 pound purple or green long beans, ends trimmed, cut into 1-inch pieces
1 pound baby squash, cut into 1-inch pieces
Kernels from 2 ears corn
1 bunch scallions, cleaned, halved lengthwise and cut in 1/2-inch pieces
1 tablespoon soy sauce (more if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt (to taste)
1/8 teaspoon ground black pepper
1/4 to 1/2 teaspoon sugar (to taste)
3 teaspoons minced garlic
2 teaspoons minced ginger
2 serrano chiles, minced
2 tablespoons peanut, canola, rice bran or grape seed oil
2 to 4 tablespoons chopped cilantro

SQUASH STIR-FRY

Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!

Provided by Beverley Williams

Categories     Vegetables

Time 45m

Number Of Ingredients 10



Squash Stir-Fry image

Steps:

  • 1. In a wok or large skillet, heat the oil.
  • 2. Add the squash, zucchini and bell pepper. Cook until tender.
  • 3. Add remaining ingredients. Simmer for 20 minutes.
  • 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)

3 medium yellow squash, sliced
3 medium zucchini
1/4 c green bell pepper diced
2 small tomatoes, diced
1/2 tsp oregano
1 tsp parsley
1/4 tsp garlic powder
1/2 tsp thyme
2 Tbsp oil
1/2 c chicken broth

STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA

Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot

Time 45m

Yield Serves four

Number Of Ingredients 12



Stir-Fried Winter Squash and Tofu With Soba image

Steps:

  • Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
  • Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
  • Arrange the noodles on a platter, top with the tofu and vegetables, and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams

6 ounces tofu, sliced about 1/2 inch thick
2 tablespoons canola or peanut oil
1/2 red onion, sliced
2 garlic cloves, minced
2 teaspoons minced ginger
1 tablespoon sesame seeds
1 small butternut squash, diced (about 4 cups)
1 tablespoon sherry
1/4 cup water
Soy sauce to taste
1/2 pound buckwheat noodles (soba)
1 tablespoon dark Chinese sesame oil

STIR-FRIED SOBA NOODLES WITH LONG BEANS, EGGS AND CHERRY TOMATOES

Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 16



Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes image

Steps:

  • First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
  • Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl. Mix the minced chiles, garlic and ginger in another bowl. Place all of the 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 to the pan. Meanwhile beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices. Repeat with the other egg.
  • Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok. Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated. Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 8 grams, TransFat 0 grams

8 ounces soba noodles
Salt to taste
2 teaspoons sesame oil
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons peanut oil, grapeseed oil, rice bran oil or canola oil
2 large eggs, beaten
1 to 2 green chiles, such as jalapeño or serrano, minced
2 large garlic cloves, minced
1 tablespoon minced ginger
3/4 pound purple or green long beans, ends trimmed, cut into 1-inch pieces (about 3 cups)
1 pound cherry tomatoes (about 3 cups)
1/4 teaspoon ground black pepper
1 cup chopped cilantro leaves and stems

More about "stir fried baby squash long beans corn and chiles with soba noodles recipes"

SIMPLE SOBA NOODLE STIR FRY RECIPE - THE WANDERLUST …
Web Mar 3, 2016 Stir fry for another 1-2 minutes, until bell peppers have softened. Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to …
From thewanderlustkitchen.com
simple-soba-noodle-stir-fry-recipe-the-wanderlust image


SPAGHETTI SQUASH STIR FRY WITH CHICKEN - MOMS
Web May 26, 2014 3 cups washed & sliced mushrooms. 1 cooked chicken breast, cut into bite-sized pieces. Spicy Thai Chili sauce (to taste) Instructions. Preheat oven to 375F. Slice the squash in half …
From momsandmunchkins.ca
spaghetti-squash-stir-fry-with-chicken-moms image


BEEF SOBA NOODLE STIR-FRY | WILLIAMS-SONOMA TASTE
Web Mar 3, 2016 Add the beef and stir to coat evenly. Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours. Bring a large pot of water to a rapid boil. Add 2 Tbs. salt and the noodles to the boiling …
From blog.williams-sonoma.com
beef-soba-noodle-stir-fry-williams-sonoma-taste image


STIR FRY SPAGHETTI SQUASH - A BEAUTIFUL MESS
Web Feb 10, 2023 Toss in the garlic and cook for one minute until very fragrant. Toss in the spaghetti squash and season with a little salt. Allow that to cook for 3-4 minutes. Stir only as needed so it doesn’t stick to the pan. In the …
From abeautifulmess.com
stir-fry-spaghetti-squash-a-beautiful-mess image


10 BEST SOBA NOODLES SIDE DISH RECIPES | YUMMLY
Web Apr 16, 2023 Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles New York Times Cooking. sesame oil, long beans, serrano chiles, soba noodles, soy sauce and 13 more.
From yummly.com
10-best-soba-noodles-side-dish-recipes-yummly image


SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS - SIMPLY …
Web May 29, 2022 Add the oil, stir-fry the chilies and peppers: Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until …
From simplyrecipes.com
sichuan-style-stir-fried-chinese-long-beans-simply image


22 WAYS TO EAT SOBA NOODLES FOREVER | AUTOSTRADDLE
Web Apr 21, 2014 Stir-Fried Baby Squash, Long Beans, Corn And Chiles With Soba Noodles via NYTimes 13. Garlic Soba Noodles via 101 Cookbooks 14. Caramelized Carrot and Fennel Soba via Food...
From autostraddle.com
22-ways-to-eat-soba-noodles-forever-autostraddle image


10-MINUTE SOBA NOODLE VEGGIE STIR FRY - SKINNYTASTE
Web Mar 9, 2020 Add the soba noodles and cook until tender, about 4 to 6 minutes. While the noodles cook, heat the sesame oil in a large skillet over medium heat. Add the garlic, ginger, onion, bell pepper, and broccoli. …
From skinnytaste.com
10-minute-soba-noodle-veggie-stir-fry-skinnytaste image


STIR-FRIED SOBA NOODLES WITH CORN AND CABBAGE - THE VEGAN ATLAS
Web Jan 21, 2022 Instructions. Cook the noodles according to package directions until al dente, then drain. Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the …
From theveganatlas.com


10 BEST SOBA NOODLE STIR FRY RECIPES | YUMMLY
Web Apr 3, 2023 sesame oil, broccoli, soba noodles, oil, spinach, courgette, soy sauce and 2 more Simple Soba Noodle Stir Fry The Wanderlust Kitchen scallions, edamame beans, …
From yummly.com


BEEF STIR-FRY WITH SOBA NOODLES RECIPE - DELISH.COM
Web Jul 7, 2016 Cook green beans in soba noodle water for 2 minutes. Drain and rinse under cold water; transfer to ice bath. Step 2 Meanwhile in a small bowl stir together soy …
From delish.com


NYT COOKING - LONG BEANS RECIPES
Web Browse and save the best long beans recipes on New York Times Cooking. ... Sinigang (Tamarind Broth With Pork and Vegetables) Angela Dimayuga. 2 1/2 hours. Healthy. Stir …
From cooking.nytimes.com


NYT COOKING - BABY SQUASH RECIPES
Web Browse and save the best baby squash recipes on New York Times Cooking. ... X Search. Baby Squash Recipes. Healthy. Stir-Fried Baby Squash, Long Beans, Corn and …
From cooking.nytimes.com


STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH …
Web May 10, 2016 - Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue …
From pinterest.ca


NYT COOKING - SOBA NOODLES RECIPES
Web Browse and save the best soba noodles recipes on New York Times Cooking. ... Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes Martha Rose …
From cooking.nytimes.com


STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH SOBA …
Web Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue Lakes I used …
From cooking.nytimes.cf


STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH SOBA …
Web 8 ounces soba noodles; Salt to taste; 2 teaspoons sesame oil; ¾ pound purple or green long beans, ends trimmed, cut into 1-inch pieces; 1 pound baby squash, cut into 1-inch …
From diningandcooking.com


PEANUT NOODLES - SPACESHIPS AND LASER BEAMS
Web Apr 16, 2023 STEP THREE: Once your rice noodles are done cooking, drain the water from the noodles. You can reserve some of the hot cooking water to thin your sauce if …
From spaceshipsandlaserbeams.com


EASY SOBA NOODLES RECIPE | FEASTING AT HOME
Web Feb 24, 2022 Stir in garlic and ginger for 1-2 minutes. STEP FIVE Add bell pepper and white part of the green onion, and stir-fry for 2-3 minutes until just tender but still crisp. …
From feastingathome.com


Related Search