Vegetarian Stir-Fried Soba Noodles
This dish was inspired by our pad thai dish from a little while back. We like soba noodles as a base for asian dishes, they really add a unique touch. In addition to the soba noodles, we use peanuts (as in the pad thai), some soy sauce and lots of different vegetables to complete this truly tasty recipe. Originally served as part of Grilled Salmon.
- Eggplant and Corn Sesame Stir Fry (2002-09-12)
- Broccoli-Tofu Stir Fry (2002-04-10)
- Lemony Vegetable Stir Fry (2002-06-07)
Ingredients
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon sugar
- pinch red pepper flakes
- 1/2 cup roasted unsalted peanuts
- 1/2 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (peeled and minced)
- 3/4 cup bagged baby carrots (grated in food processor)
- 10 ounces frozen florets broccoli (defrosted and cut into small pieces)
- 1 14-ounce can whole spears baby corn (rinsed)
- 8 ounces Japanese buckwheat soba noodles
Instructions
We begin by pre-heating the oven to 350 degrees.
We make the sauce for the stir fry by mixing the soy sauce, sesame oil, sherry, water, sugar, and red pepper flakes. We have all the ingredients for the stir fry ready in different bowls. The garlic and ginger together, the broccoli, the carrots, and the corn.
We spread the peanuts on a cookie sheet and place in the oven for about 5 minutes. We want them fragrant. We heat a large pot of water over high heat, for the noodles. When the water is boiling, we add the soba noodles and cook according to the package directions.
When the soba noodles are done and draining in our colander, we rinse and dry the pot. We add the oil, and heat over medium-high heat. When hot, we quickly add the garlic and ginger. We stir fry for 30 seconds, add the carrots, and stir for another minute. We add the broccoli and the corn and after a minute we add the cooked soba noodles. We add the sauce mixture to the vegetable and soba noodles, stir, and heat over medium-low heat for a few minutes.
We serve with the toasted peanuts on top and some more red pepper flakes.