Fried Soba Noodles and Vegetables in Teriyaki Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1505
- Total Fat
- 108
- Saturated Fat
- 8
- Carbohydrates
- 124
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 25
- Cholesterol
- 0
- Sodium
- 1988
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 35 min
Ingredients
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
Vegetables:
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
Directions
- 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.