Best Stir Fried Soba Noodles With Turkey And Cabbage Recipes

SIMPLE SOBA NOODLE STIR FRY RECIPE

Simple Soba Noodle Stir Fry Recipe image

It doesn't get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry.

Provided by The Wanderlust Kitchen

Time 25m

Number Of Ingredients 14

Ingredients

2 tablespoons soy sauce
2 tablespoons mushroom (or vegetable broth)
2 teaspoons rice vinegar
2 teaspoons sriracha
1 tablespoon brown sugar
4 ounces dry soba noodles
1 tablespoon vegetable oil
1/4 lb sliced brown mushrooms
1 1/2 cups broccoli florets
1 cup sliced bell pepper
3/4 cup shelled edamame beans (fresh or frozen)
2 scallions (white and light green parts sliced into 1" pieces)
1 tablespoon minced fresh garlic
1 tablespoon toasted sesame seeds

Steps:

Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.
Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 21 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g

FRIED SOBA NOODLES AND VEGETABLES IN TERIYAKI SAUCE

Fried Soba Noodles and Vegetables in Teriyaki Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup rice wine vinegar
2 tablespoons brown sugar
1/4 cup soy sauce
1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
1/4 cup cornstarch dissolved in 1/4 cup water
1 pound soba noodles
2 to 3 liters canola oil, as needed for deep-frying
4 tablespoons grapeseed oil
2 large stalks celery, diced
3 large carrots, diced
6 ounces shiitake mushrooms, cleaned, trimmed and sliced
1 head Chinese or napa cabbage, shredded
1 (8-ounce) can sliced water chestnuts, rinsed to remove any tinny taste
Salt and freshly ground black pepper
1 pint bean sprouts

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.