Soba Noodle & Veggie Stir Fry
I've been on a bit of an Asian-food kick lately. It all started last week when I got dinner at a Thai restaurant and the food was sadly disappointing. In order to one up that experience, the next day I ordered take out from my favorite childhood Chinese restaurant. The food there is certainly not the most healthy, but it hits the spot in a sort of guilty pleasure, nostalgic kind of way.
After eating out a lot recently (and typically at places where the quality of the ingredients will never match the caliber of the ones in my own kitchen), last night I decided to cook an asian-style meal at home. I revisited my macrobiotic roots and made a soba noodle stir fry and super simple miso soup. Both were outstanding - much better than any asian food I've had out recently.
I have to admit that because I was cooking late, I improvised with what I had available in my pantry and fridge, and didn't do any precise measuring. The following recipe is an estimate of the measurements I used, and I'm estimating on the lighter side so that your noodles don't turn out overly salty. You can easily add more of any of the seasonings below to get the taste that's perfect for you.
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 2 servings
1 bunch, or 1/3 package, organic buckwheat soba noodles
1 large handful Chinese cabbage leaves, chopped
1 large carrot, sliced diagonally
1 medium yellow onion, sliced
2 tablespoons sesame oil
1 tablespoon mirin vinegar
1 tablespoon yuzu ponzu sauce
2 tablespoons tamari or soy sauce
1/2 teaspoon ginger juice
1/8 teaspoon garlic powder
1 scallion, chopped
1. Cook soba noodles according to instructions (you can even cook them a little less than what's recommended since they will cook more when you add them to the stir fry).
2. Drain noodles; rinse with cold water; set aside.
3. Heat sesame oil in a large skillet over medium heat; add sliced onions and carrots; sauté until onions are golden and carrots are partially cooked; add chopped cabbage; sauté together.
4. Slowly add mirin vinegar, yuzu ponzu sauce and ginger juice to vegetables; stir and let simmer on medium-high heat for 1-2 minutes.
5. Lower heat; add soba noodles to sauté pan; add tamari and garlic powder; stir together.
6. Serve noodles garnished with chopped scallions.