Stir Fried Soba Noodles With Long Beans Eggs And Cherry Tomatoes Recipes

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.

Steps:

• Heat 2 quarts water to boiling for the noodles.
• To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
• Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
• Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
• For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
• While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
• Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.

Steps:

• In a large pot of boiling salted water, cook the soba noodles until done, about 3 to 5 minutes. Drain the noodles but do not rinse them. Drizzle the sesame oil over them and toss them well. Add the sesame seeds, scallions, cilantro, and ginger. Mix well to combine the ingredients.
• Heat a non stick or cast iron pan over medium heat. Add a bit of sesame oil to the skillet. Layer the noodle mixture evenly over the bottom of the pan. Cook the noodles, stirring often, until they are brown and crispy, about 15 minutes. Serve as a side dish or use them as a garnish for soups or salads.

Steps:

• Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
• In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
• 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 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
• Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
• Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
• Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
• Add the cabbage and 1 1/2 cups of the broth and toss to combine.
• Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
• In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
• Add the cornstarch mixture to the pan, and stir and toss to incorporate.
• Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
• Take care not to overcook; the snow peas and cabbage should remain crisp.
• Add the noodles to the pan and stir and toss until well combined.
• Garnish with the toasted sesame seeds, and serve.

Steps:

• Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
• Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
• Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
• Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
• Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.