Best Black Bean Soba Noodles With Mushrooms Cabbage Recipes

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

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.

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE

Steps:

• Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
• Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
• While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

EASY SOBA NOODLES

Steps:

• Bring water to a boil and cook the soba noodles according to the package, (just slightly on the al dente side). Drain in cool water to remove gluten and starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey). Set aside.
• Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
• Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
• Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
• Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

Steps:

• 1. 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. 2. 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. 362 kcalories, protein 17g, carbohydrate 66g, fat 5 g, saturated fat 1g, fibre 5g, sugar 9g, salt 4.64g

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

Steps:

• Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
• Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
• Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

SOBA NOODLES WITH MUSHROOMS

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.

BLACK BEAN SOBA SOUP

Steps:

• Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
• Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
• Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
• Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.