Spicy Soba Noodle Veggie Stir-Fry
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This noodle stir-fry is so fast to make (we’re talking on-the-table-in-30 fast) and still packs a ton of flavor, thanks to an easy DIY stir-fry sauce that puts you in charge of the spice level.MORE+LESS-
Updated March 3, 2017
tablespoons hoisin sauce
tablespoon rice wine vinegar
1-2 teaspoons chili garlic sauce, depending on desired level of spice
oz. uncooked soba noodles
package (10 oz) Cascadian Farm™ Organic Chinese-Style Stirfry Blend frozen vegetables
Chopped scallion, for garnish
Sesame seeds, for garnish
Additional chili garlic sauce, for garnish
Add sauce ingredients to a small bowl and whisk well to combine. Set aside.
Cook soba noodles according to package instructions. Drain and rinse with cold water. Then toss with 1 teaspoon of sesame oil to prevent sticking.
Thaw vegetables on low in the microwave. Drain off as much water as possible.
Add olive oil to a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add vegetables and cook for 2-3 minutes. Then add soba noodles and sauce, and toss all ingredients together to warm through. Cook for another 1-2 minutes until sauce thickens.
Serve immediately. Top with extra chili garlic sauce, fresh scallions and sesame seeds, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- When people think fast weeknight noodle dishes, many look for Italian recipes. Pasta with spaghetti sauce, macaroni and cheese, etc. But, there are so many fast Asian-style recipes that involve noodles! This spicy soba stir-fry dish is ridiculously fast to make and you can actually make large chunks of it in advance for an even faster preparation!Plus, did I mention that it’s delicious? Pretty much as good as any take-out noodle dish you could pick up!There are a few tricks to this recipe to make it really shine. First is the sauce! It’s not a complicated sauce but all of the ingredients are important, so I don’t recommend skipping any of them. You can mix it together in advance, but be sure to give it a whisk before you cook with it to make sure the cornstarch is distributed.As far as noodles go, you can technically use many different noodles for it. Rice noodles would work well, but I like soba if you can find it. They have a great texture and subtle nutty flavor that goes well with the other stir-fry stuff. The key to using them in a stir-fry like this is to cook them, then rinse them immediately with cold water to stop the cooking and toss them with a little sesame oil to keep them from sticking. Otherwise you’ll have a big glob of noodles to deal with!Thaw your Cascadian Farm™ Chinese-Style Stirfry Blend veggies on low in the microwave and drain off as much liquid as possible. Then add them to a wok or skillet with some oil. Cook for just a few minutes and then add in the noodles and sauce. Warm everything through and let the sauce thicken a bit, and you’re ready to eat.Even if you’re crunched for time, this is a noodle dish you should try!