Spicy Soba Noodle Stir-fry
Although the ingredient list is long, it's easy to make, especially since the peanut sauce can be made well ahead of time.
Yield: 6 Ready in 45 minutes
27 people trying soon
Verified by stevemur
|1 1/2 cupsSmooth peanut butter|
|1/4 cupBrown rice vinegar|
|1 smallRed onion; finely chopped|
|2 tablespoonsFresh cilantro; finely chopped|
|2 tablespoonsFresh ginger; finely chopped|
|1 cloveGarlic; minced|
|1 tablespoonCrushed red chile flakes|
|1/4 cupTamari soy sauce; or Shoyu soy sauce|
|1 tablespoonHot sauce; (Asian variety probably gives better flavor)|
|1/4 cupAgave nectar|
|1 tablespoonSesame Oil; (toasted or regular; toasted gives a better flavor)|
|SOBA NOODLES AND TEMPEH|
|1 package (8-oz)Tempeh; cubed|
|1 teaspoonExtra Virgin Olive Oil|
|1 pinchSea salt|
|1 poundSoba noodles; or thin pasta|
|3 tablespoonsExtra Virgin Olive Oil|
|2 teaspoonsGarlic; minced|
|2 teaspoonsFresh ginger; minced|
|3/4 cupOnion; chopped|
|1 cupGreen cabbage; shredded|
|1/2 cupString beans; (or snow peas or snap peas) trimmed and blanched|
|1 1/2 cupBroccoli crowns; cut and blanched|
|1 Red bell pepper; seeded and thinly sliced|
|1 Green bell pepper; seeded and thinly sliced|
|1/2 cupBok choy; sliced and blanched|
|1 tablespoonTamari soy sauce; or Shoyu soy sauce|
|2 1/2 teaspoonsToasted sesame oil|
Spicy Soba Noodle Stir-fry Preparation
1. To prepare the peanut sauce, place all of the ingredients with 2 cups of water in a blender and blend until smooth. The sauce will keep in the refrigerator, covered, for up to a week. Bring to room temperature before serving.
2. Place the tempeh cubes in a nonreactive bowl and cover with the peanut sauce. Refrigerate for at least a half hour or up to overnight. Drain and set aside.
3. To prepare the soba noodles, bring a large soup pot of water to a boil and add the salt and olive oil. Add the soba noodles and cook until just tender, about 10 minutes (follow instructions on package). Drain and set aside.
4. To prepare the stir-fry, heat the olive oil in a large saute pan or wok over high heat. Add tempeh and saute for 3 to 5 minutes. Add the garlic, ginger, onion, cabbage, string beans, and broccoli and stir-fry for 5 minutes, then add the peppers, bok choy, and mushrooms and saute for about 2 minutes. Add the peanut sauce and continue to saute, tossing the vegetables, tempeh cubes, and sauce together until desired doneness is reached, about 5 to 10 minutes, depending on your taste.
5. Add the tamari or shoyu soy sauce and sesame oil and stir-fry for an additional 3 minutes. Serve the vegetables over the soba noodles with additional peanut sauce, if desired.
NOTE ON STIR-FRYING
Stir-frying is one of the quickest preparation methods and takes only a few minutes if you prepare the ingredients ahead of time. Traditional stir-frying is done in a wok set over a high flame and requires very little fat because the high heat and constant stirring of the food sears in the moisture, flavor, and nutrients.
SOME STIR-FRYING TIPS
* Cut all the ingredients to the same size for even cooking
* Add teh ingredients accordinng to the length of time they need to cook; quick-cooking ingredients go in last
* Consider color and texture in choosing ingredients for a stir fry
* For low-fat stir-frying, substitute water for oil
From The Candle Cafe Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman, p. 124-125
Terrific! Great flavor and texture! The peanut sauce is fantastic, and goes well with the soba noodles and stir-fried vegetables. Don't be scared away by the long ingredients list - this is super easy to make, especially the peanut sauce. This would also be good with tofu. If using tofu, cook the tofu longer, perhaps 10 minutes, for the best texture. Tofu may have the best flavor if marinated overnight, but 30 minutes should be sufficient.
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