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Thursday, July 28, 2011

Soba Noodles with my Teriyaki sauce

The other day our oldest daughter and I were in the health food  section of our local upscale supermarket and she found some Organic Soba Noodles on sale.  Normally we would have just purchased the not-cheese, not-sour cream, not-ice cream that we were there to buy, but buckwheat noodles just sounded yummy.

Last night our son-in-law and I made a chicken stir fry that used up almost all the fresh veggies in the house and that I'm having a hard time resisting the leftovers as I wait for the hours to tick down on a 12 hour fast.

The noodles are very starchy so they boiled over FAST.  Also they cook rapidly, so don't over do it.  And yes they do need to be rinsed or they clump.

I believe that meat is an ingredient not an end product.  If you think you need more meat in your stir fry, go ahead.

Sauce:
1/2 cup Low Sodium Soy Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Rice Wine Vinegar
2 teaspoons  Sesame Oil
2 rounded teaspoons pureed Ginger (I get mine in a jar from the grocery)
Combine in a jar and shake.

Noodles:
Bring 4 quarts of water to a boiil in a large pot. Add
3 bunches (about 9.5 ounces) Soba
Cook about 3 minutes. drain and rinse.


Meat:
Slice thinly
1 pound (3 or 4 small) Chicken breasts (boneless skinless)
Sprinkle with
3/4 teaspoon Grill Mates® Montreal Chicken Seasoning

Vegetables:
Wash and prep veggies.  Our son-in-law uses a large bowl to hold all the veggies until he's ready to cook.
1 head broccoli, chopped (the stem is good eating peel it and slice it thin.)
2 Bell Peppers, sliced thinly
1 yellow onion, sliced thinly
4 ribs celery, sliced thinly
8 ounces sliced Crimini Mushrooms (Baby Portabellas)
1/8 head green Cabbage, sliced very thin
Prep off to the side:
4 clove crushed garlic
1/4 cup fresh Thai Basil shredded  (We have plants)

In a very hot wok swirl about one tablespoon oil (we used extra virgin olive oil)  add 4 cloves crushed  garlic and the chicken..  Stir and toss until meat is done.  You want the meat to have some brown color but don't burn the garlic.  Add the sauce and bring it to a boil. stir well.  Transfer the chicken, sauce and all to bowl and return the wok to the heat.

Swirl in another tablespoon of oil.  Add all the vegetables.  stir and toss until until crisp tender.

Add back in the chicken and sauce.  Add the Soba and Thai Basil.  Stir and toss (a large fork with your spatula or using a salad set helps here) until everything is warmed through and well coated.

This fed three hungry adults and three boys with at least one serving left over.

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