TERIYAKI CHICKEN WITH SOBA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a pot of water on the stove for the soba and bring to a boil.
- For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
- For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
- Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
- Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.
FRIED SOBA NOODLES AND VEGETABLES IN TERIYAKI SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
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.
TERIYAKI SALMON AND SOBA NOODLE SALAD
Make and share this Teriyaki Salmon and Soba Noodle Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Make the Marinade: combine all ingredients in a small saucepan, bring to a boil, and then lower heat and simmer for 5 minutes. Strain to remove solids and refrigerate until ready to use (you will be using 2 tablespoon of the marinade in the dressing).
- To Make the Dressing: Whisk together the dressing ingredients with two tablesploons of the marinade and set aside.
- At least two hours before serving: place the fish in a baking dish and pour on 1/3 cup marinade.
- To Finish the Dish: Preheat broiler on high.
- Start boiling water for the soba.
- Line four plates with spinach.
- When the broiler is ready, put in the fish (using an oven-proof pan). Turn after 4 minutes, adding more marinade. Cook for another 4 minutes or until the fish flakes easily and turns opaque.
- When the water boils, add the soba and carrots. Be sure to only cook for the time noted in the package direction - do not overcook.
- When ready, drain the soba and carrots and rinse with cold water, drain again and set aside in a mixing bowl. Toss with the dressing.
- To serve, mound the soba and carrots on the spinach and place the fish in the center.
Nutrition Facts : Calories 502, Fat 8, SaturatedFat 1.4, Cholesterol 52.1, Sodium 2609.1, Carbohydrate 66.4, Fiber 2.6, Sugar 15.8, Protein 37.2
TERIYAKI TOFU STEAKS WITH SOBA NOODLES
Make and share this Teriyaki Tofu Steaks With Soba Noodles recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.
- Combine mirin and next 8 ingredients (mirin through garlic) in a bowl, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu.
- Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat, and keep warm.
- Bring broth to a boil in a Dutch oven. Add bok choy; cover and cook 2 minutes or until crisp-tender. Drain.
- Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.
Nutrition Facts : Calories 298.1, Fat 9.1, SaturatedFat 1.6, Sodium 732.1, Carbohydrate 39.9, Fiber 2, Sugar 10.5, Protein 17.1
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