Fried Soba Noodles and Vegetables in Teriyaki Sauce
- Teriyaki sauce:
- 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
- 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
- 1/4 cup cornstarch dissolved in 1/4 cup water
- Soba noodles:
- 1 pound soba noodles
- 2 to 3 liters canola oil, as needed for deep-frying
- 4 tablespoons grapeseed oil
- 2 large stalks celery, diced
- 3 large carrots, diced
- 6 ounces shiitake mushrooms, cleaned, trimmed and sliced
- 1 head Chinese or napa cabbage, shredded
- 1 (8-ounce) can sliced water chestnuts, rinsed to remove any tinny taste
- Salt and freshly ground black pepper
- 1 pint bean sprouts
Heat 2 quarts water to boiling for the noodles.
To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. 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.
Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. 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. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. 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.
2008, Robert Irvine, All Rights Reserved
Recipe courtesy of Emeril Lagasse