CHORIZO AND CABBAGE STIR-FRIED NOODLES
Take-out is a luxury, so when you are craving a restaurant meal but want to save money, turn to this chorizo and cabbage stir-fry. It comes together in under 30 minutes and is chock full of vegetables.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
- Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
- Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
- Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.
STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles-the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.
Provided by Masaharu Morimoto
Categories HarperCollins Noodle Pork Cabbage Ginger Dinner
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
- Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.
STIR-FRIED CABBAGE NOODLES
Delicious and easy. Can be served as a main or side dish. I added 1/2 pound of cooked ground pork for a main dish.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions, drain and toss with sesame oil.
- Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
- In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
- Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
- Stir in sherry mixture, add noodles and toss.
STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE
Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying (Steps 1 and 3).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any undissolved cornstarch add turkey and stir until coated. Cover bowl and place in refrigerator for 30 minutes.
- Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have everything within reach of your wok.
- Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil. Do not drain the water. Bring it back to a boil and turn the heat down so that water is at a bare simmer. Carefully add turkey to the water, stirring so that the pieces don't clump. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander, then on paper towels.
- 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 wok. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the broth mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined. Serve, garnished with cilantro sprigs if desired.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams
STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE
Make and share this Stir-Fried Soba Noodles With Beef and Cabbage recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 828.7, Fat 41.1, SaturatedFat 7.5, Cholesterol 68, Sodium 2126, Carbohydrate 75.7, Fiber 3.2, Sugar 3.4, Protein 45.3
STIR-FRIED NOODLES WITH CABBAGE
You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
- Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
- Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.
Nutrition Facts : Calories 295, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg
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