Fried Soba Noodles and Vegetables in Teriyaki Sauce

Name: Fried Soba Noodles and Vegetables in Teriyaki Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pint bean sprouts; 2 Tbsps brown sugar; 227 grams sliced water chestnuts, rinsed to remove any tinny taste; 2 liters canola oil, as needed for deep-frying; 3 larges carrots, diced; 2 large stalks celery, diced; 59 milliliters cornstarch dissolved in 1/4 cup water; 1 Tbsp fresh ginger root, coating scraped off with the tip of a spoon and finely minced; 4 Tbsps grapeseed oil; 1 head Chinese or napa cabbage, shredded; 59 milliliters rice wine vinegar; 4 servings Salt and freshly ground black pepper; 2 Tbsps sliced scallions, white and tender green parts only (1 or 2 scallions); 170 grams shiitake mushrooms, cleaned, trimmed and sliced; 454 grams soba noodles; 59 milliliters soy sauce

Fried Soba Noodles and Vegetables in Teriyaki Sauce might be just the main course you are searching for. This recipe makes 4 servings with 5092 calories, 24g of protein, and 515g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Head to the store and pick up soy sauce, rice wine vinegar, shiitake mushrooms, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Heat 2 quarts water to boiling for the noodles.

Ingredients you will need

Pasta

Water

To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat.

Ingredients you will need

Rice Vinegar

Teriyaki Sauce

Brown Sugar

Green Onions

Soy Sauce

Ginger

Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken.

Ingredients you will need

Corn Starch

Equipment you will use

Whisk

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.

Ingredients you will need

Pasta

Cooking Oil

Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Deep Fryer

For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil.

Ingredients you will need

Cooking Oil

Vegetable

Equipment you will use

Wok

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.

Ingredients you will need

Mushrooms

Carrot

Celery

Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Wok

Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.

Ingredients you will need

Cabbage

Equipment you will use

Wok

While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.

Ingredients you will need

Cabbage

Pasta

Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine.

Ingredients you will need

Water Chestnuts

Mushrooms

Cabbage

Carrot

Celery

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.

Ingredients you will need

Ground Black Pepper

Teriyaki Sauce

Bean Sprouts

Pasta

Salt

Equipment

Whisk

Deep Fryer

Wok

Ingredients

Servings:

1pint

bean sprouts 2Tbsps

brown sugar 227grams

sliced water chestnuts, rinsed to remove any tinny taste 2liters

canola oil, as needed for deep-frying 3larges

carrots, diced 2large stalks

celery, diced 59milliliters

cornstarch dissolved in 1/4 cup water 1Tbsp

fresh ginger root, coating scraped off with the tip of a spoon and finely minced 4Tbsps

grapeseed oil 1head

Chinese or napa cabbage, shredded 59milliliters

rice wine vinegar 4servings

Salt and freshly ground black pepper 2Tbsps

sliced scallions, white and tender green parts only (1 or 2 scallions)170grams

shiitake mushrooms, cleaned, trimmed and sliced 454grams

soba noodles 59milliliters

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Beaumont Hope Marguerite Chenin Blanc

A careful selection of the most characterful fruit from our oldest vineyards at Beaumont, left to ferment naturally with minimum intervention, matured in mostly old 400L French oak. Matches brilliantly with seafood especially scallops and any beautifully spicy Asian dishes.