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 (September 12, 2002)
- Broccoli-Tofu Stir Fry (April 10, 2002)
- Lemony Vegetable Stir Fry (June 7, 2002)
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.
Ingredients
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp dry sherry
- 2 tbsp water
- 1 tsp sugar
- red pepper flakes (a pinch, plus more to serve)
- 3 cloves garlic (minced)
- 1 tbsp ginger (peeled and minced)
- ¾ cup bagged baby carrots (grated in a food processor)
- 10 oz frozen broccoli florets (thawed, in small pieces)
- 1 14-oz can whole baby corn (rinsed)
- ½ cup roasted unsalted peanuts
- 8 oz Japanese buckwheat soba noodles
- ½ tbsp vegetable oil
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Mix the soy sauce, sesame oil, sherry, water, sugar and pepper flakes for the sauce.
Set out the garlic and ginger, the carrots, the broccoli and the corn in separate bowls.
Grown-up
Heat the oven to 350°F and toast the peanuts on a cookie sheet about 5 minutes, until fragrant. Bring a large pot of water to a boil over high heat.
Cook the soba according to the package and drain. Rinse and dry the pot.
Grown-up
Heat the oil in the pot over medium-high. Stir-fry the garlic and ginger 30 seconds, the carrots 1 minute, then the broccoli and corn 1 minute. Add the noodles and sauce and heat on medium-low a few minutes. Serve with the peanuts and more pepper flakes.