OKINAWA SOBA WITH STIR FRIED VEGETABLES
This is a refreshing and light dish for Okinawa soba with stir fried vegetables and some meat. I've used braised pork to make this dish but you can also use plain pork.
Provided by Pearl Ishizaki
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips.
- Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips.
- Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil.
- Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes.
- Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat.
- Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba.
- Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process.
- Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.
Nutrition Facts : Calories 671.1, Fat 22.4, SaturatedFat 4.1, Cholesterol 42, Sodium 1640.9, Carbohydrate 87.9, Fiber 5.1, Sugar 5.8, Protein 39.8
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