Stir-Fried Veggies with Soba Noodles
You can say this is a combination of Chinese, Japanese, and Korean. Because it uses Chinese stir-fry technique, spices; Japanese noodles, miso paste; and Korean chili sauce. It has lots of yumminess and goodness in this one pot meal.
Yield
2 servingsPrep
10 minCook
10 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
soba noodles
|
*
|
| 1 | tablespoon |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 4 | cups |
mixed vegetables
such as baby corn, carrot, sweet bell pepper, snow peas, water chestnuts, and broccoli |
|
| Sauce | |||
| 1 | tablespoon |
miso paste
soy bean paste, or to taste |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
thai chili paste
Korean, or to taste |
*
|
| 1 | tablespoon |
ketchup
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
| 1 | x |
sesame seeds
toasted, for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
soba noodles
|
*
|
| 15 | ml |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 946 | ml |
mixed vegetables
such as baby corn, carrot, sweet bell pepper, snow peas, water chestnuts, and broccoli |
|
| Sauce: | |||
| 15 | ml |
miso paste
soy bean paste, or to taste |
*
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
thai chili paste
Korean, or to taste |
*
|
| 15 | ml |
ketchup
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
| 1 | x |
sesame seeds
toasted, for sprinkling |
*
|
Directions
Bring a pot of water to a boil, and cook the soba noodles for about 5 minutes.
Drain, run under cold water, and drain well.
Toss with a bit sesame oil. Set aside.
Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
Stir in the mixed veggies, and cook for about 3 minutes, until veggies become tender but still crispy.
Mix all the sauce ingredients in a bowl until well combined.
Add the noodles and pour the sauce over.
Toss gently until well distributed and evenly coated, and cook for another 2 to 3 minutes, until heated through.
Remove from the heat and stir in cilantro.
Divide among serving plates and sprinkle with toasted sesame seeds.
Serve.
