Summer Soba Noodle Stir-Fry
Pasta and Pizza | Japanese cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
You can use a deep skillet instead of a wok.
Ingredients
- Cilantro - 0.2 oz
- Soba Noodles - 3.5 oz
- Carrot - 1.8 oz
- Shimeji mushrooms - 1.8 oz
- Orange Bell Peppers - 2.8 oz
- Garlic - 0.2 oz
- Scallions - 0.2 oz
- Snap Peas - 1.8 oz
- Sesame Oil - 2 tablespoons
- Soy Sauce - 4 tablespoons
Step by Step guide
Step 1
Place the noodles in boiling water and let them cook for 10 minutes.
Step 2
Cut the carrot, pepper, and snap peas into thin strips, and slice the mushrooms thinly.
Step 3
Chop the garlic, green onion, and cilantro.
Step 4
Heat the oil in a wok and sauté the garlic for one minute, stirring constantly.
Step 5
Add the carrot, pepper, peas, and mushrooms, and cook for 2–3 minutes, stirring constantly.
Step 6
Pour in 2 tablespoons of soy sauce and 5 tablespoons of noodle broth, reduce the heat, cover, and let it sit for 3 minutes.
Step 7
Drain the noodles in a colander and rinse with cold water.
Step 8
Open the lid of the wok, add another 2 tablespoons of soy sauce, the green onion, and cilantro, and mix well.
Step 9
Add the noodles to the wok, mix again, and let it sit on the heat for 1–2 minutes.
Step 10
Before serving, garnish with a pinch of finely chopped green onion.
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