Veggie Soba Noodles

veg-soba-noodlesMary Anne here. I used authentic Yakisoba Noodles for this recipe and I served these delicious noodles alongside a Thai Spinach and Mango Salad, and Miso Cod. Yakisoba noodles cost 1.99/8 oz. package, but you can certainly use regular pasta like Vermicelli or thick spaghetti to cut costs even further!

This was a particularly rewarding recipe to create because I used seasonal and on-sale veggies, but add whatever appeals to you. Sautéed shrimp in garlic would make a great addition or leftover Smoked Ham or Turkey.  The possibilities are endless and there are no mistakes when you make this your own. It is healthful, satisfying, and has great “curb” appeal!

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Vegetarian Soba Noodles
Serves 8

* You will need a 12” skillet or wok and a small-medium saucepan.

Ingredients:
1 lb. Soba noodles or pasta – $3.98
½ lb fresh Asparagus, trimmed and steamed for 3 minutes, then cut into thirds on the diagonal – $1.63
8 oz. mushrooms, sliced – $1.99
1 Teaspoon minced garlic – stock
½ cup chicken stock (or vegetable broth for strict Vegetarian diets) – stock
2 Tablespoons Soy Sauce – stock
1 Tablespoon creamy peanut butter (or to taste) – stock
2 Tablespoons Light Brown Sugar – stock
2 Tablespoons minced fresh ginger – $0.30
2 Tablespoons fresh Lime juice – $0.33
2 Tablespoons Sake or Mirin –  $2.59
2 Teaspoons Asian Chili Garlic Sauce or to taste – $2.59
2 ½ Teaspoons Sesame Oil, divided – $2.99
1 Teaspoon cornstarch mixed with 2 Teaspoons water – stock
2 cups Mung Bean Sprouts – $1.59
1/2 Red Bell Pepper, diced – $0.73
1 cup chopped scallion (about 1 bunch) – $0.69
1 can Water Chestnuts, chopped
¼ cup fresh Cilantro, chopped fine – $0.99
3 Teaspoons Toasted Sesame Seeds
Grand Total assuming stocked pantry: $24.38
Per serving: $3.05

Directions:
1. Prepare noodles according to package directions and set aside.

2. Prepare the asparagus as directed below. (You can either steam them on the stovetop or nuke them for 3 minutes until tender-crisp. Run under cold water immediately to stop the cooking process.)

3. Heat 1 Teaspoon o f the Sesame Oil in the skillet. Sauté the sliced mushrooms over medium-high flame, stirring often until soft, about 10 minutes.

4. Prepare the dressing by combining, in a small sauce pan, the chicken stock, peanut butter, Soy Sauce, Brown Sugar, minced ginger, Sake or Mirin and Chile Garlic sauce. Cook over medium flame, stirring constantly until peanut butter melts.

5. Add the lime juice and the remaining Sesame oil.
**If you like a thicker dressing: in a small dish whisk together the cornstarch and water to make a paste. Scrape into the warm dressing and continue stirring over medium flame until desired consistency. (This thickened up very quickly. If you over do it, just add a little soy sauce to re-thin the dressing.)

6. In a large serving bowl, toss the noodles with the dressing and the vegetables. Toss in the cilantro, mixing to combine well. Sprinkle with Sesame Seeds. This can be served warm, room temperature or cold from the fridge.

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