Chinese Stay-In: Soba Noodles with Stir Fried Veggies
I love my local Chinese place’s vegetable lo mein, and I never tire of trying to duplicate it. I haven’t managed it yet, but I really enjoy making my own Chinese food at home, making noodles and some kind of Asian themed sauce with a load of fresh veggies. It’s WAY healthier than traditional take out. This particular one incorporates soba noodles, which are made of buckwheat and have a lovely, nutty sort of flavor. If you have gluten concerns ALWAYS read the ingredient labels, as MOST soba noodles also have wheat. This makes 2 really hefty servings at 609 calories and 33 grams of fat and WON’T leave you hungry in an hour like most Chinese.
- 4 ounces soba noodles
- 1 zucchini
- 1 onion chopped
- 4 ounces mushrooms, sliced
- 1/2 cup edamame
- 2 tbs scallions (just the green part)
- 1/2 cup asparagus
- 3 tsp minced garlic
- 2 tbs tamari
- 1 Tbs sugar
- 1 Tbs rice wine vinegar
- 1.5 Tbs sesame oil
- 2 Tbs canola oil
- 1/2 tsp chili oil
- 2 tsp canola oil
1. Cut the zucchini lengthwise and then slice in half moons.
2. Slice the onion.
3. Slice the mushrooms
4. Snap the woody stems off the asparagus (toss em) and cut the remainder into 1 inch pieces.
5. Mix the garlic, tamari, sesame oil, chili oil, 2 tbsp of canola oil (the rest is for stir frying), sugar and rice wine vinegar. Set aside.
6. Cook the soba noodles according to package directions.
7. Meanwhile, heat the remaining 2 teaspoons of oil over high heat.
8. Stir fry the zucchini and onions until onions start to soften.
9. Add the asparagus, mushrooms, and edamame. Continue to stir fry until mushrooms are cooked and zucchini is softened.
10. Add the drained, cooked noodles to the pan.
11. Reduce heat to low and add the sauce, tossing until everything is well coated.
12. Set aside and allow to cool a few minutes while the noodles absorb the sauce.
13. Garnish with scallions.