You are here

Member since April 2003
0
4

Soba Noodles

What you need: 

1 teaspoon fresh garlic, minced
2 tablespoon fresh ginger root, slivered
3/4 cup carrots, match-stick sliced
soy or tamari to taste (2-4 Tbs)
broth, water or wine to saute with (1/4 cup or so)
1/2 cup green onion, sliced
1/2 cup dry sherry, rice or white wine or water
1/2 cup veggie
1 teaspoon cornstarch
6-8 drops toasted sesame oil

What you do: 

Put your water on to boil for the noodles. Prepare your garlic, ginger, carrots and onion and set aside. Combine sherry (or other liquid) with the broth and cornstarch and set aside. Hopefully your water is boiling by now so you can cook your noodles while you saute your veggies.
In a medium pan saute the garlic, ginger and carrots with soy sauce and broth (water or vegan wine)over moderate heat for 4 min. If liquid evaporates add enough to keep from burning. After 4 min. add green onion and saute 2-3 min more.
Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add sesame oil and remove from heat. Check noodles for doneness, drain well and toss with your sauce.
You can throw in some mung bean sprouts or sliced cucumber or just about anything else you want.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This recipe turned out GREAT! I was so happy to find a recipe that actually tasted like Asian food!  :)>>>

I did, however, make a few adjustments:

*Only used one teaspoon of ginger instead of two tablespoons - the sauce was starting to become really overpowering.
*Will definitely grate the fresh ginger next time -the recipe calls for the ginger slivered, however, my dinner buddy ended up biting into pieces of it which had too intense of a flavor
*Used 2 tablespoons of tamari
*Ended up using 1 cup of veggie broth instead of just the 1/2 cup - the sauce reduced rather quickly
*Used water, not sherry
*Used1 tablespoon of sesame oil to give it more of an 'Asian flavor'
**the recipe doesn't list how much of the noodles to use, however I served two with 4oz of uncooked noodles total

THANKS FOR THE RECIPE!

0 likes

i made some changes:
i used 2 cloves of garlic
1 tsp dried ginger
about a cup of snap peas instead of onions (had none)
and fried the peas and carrots in canola oil with the broth

this dish  came out really good!! its a good simple meal and pretty quick to make.
thanks!!!

0 likes

i cant wait to make this today for new years!! i will post again to tell how it comes out!  :D

0 likes

Pretty good..simple and basic! I  made it b/c I wanted to use up some things I had...the only extra thing I added was celery...and used white instead of green onions. I didn't have wine to use..so that might have made a difference.  :)

0 likes

Not bad.. a little too much ginger for my liking, leaves a bitter taste.  I would maybe cut it back by a tablespoon.  Other than that a nice, light meal.. Japanese food always makes me feel good.  Thanks!

0 likes

Hey - was surprised to get an email about this recipe as I am the original poster from 1994 to a fat-free veg recipe list. Guess someone transferred the recipe and lost a couple words.
It is veggie broth or chicken-like stock.

Hope you enjoy it!
Cheri

0 likes
Log in or register to post comments