Buckwheat Noodle Stir-Fry
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Buckwheat Noodle Stir-Fry
  Buckwheat    Stir Fry    Noodles  
Last updated 6/12/2012 1:11:13 AM. Recipe ID 38670. Report a problem with this recipe.
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      Title: Buckwheat noodle stir-fry
 Categories: None
      Yield: 1 Servings
 
     12 oz Soba-Japenese buckwheat
           -noodles
      2 tb Worcestershire sauce
      1 tb Soy sauce -low salt type
      1 tb Sherry
      2 tb Vegetable oil, divided
      3    Scallions, thinly sliced
      3    Cloves garlic, minced, 1 Tb
           -or more if you like garlic
           -like I do:-)
      1    Red sweet pepper, cut in
           -thin strips
      5 c  Shredded cabbage
      1 c  Cooked chicken, beef, or
           -pork, cut in shreds
    1/2 c  Broth (any type)
      1 ts Hot pepper oil, or to taste
 
  This recipe is from Jane Brody's Good Food Book. It is delicious and
  not hard to make and is low fat. I have no way of calculating the fat
  so if someone wants to figure this out I would appreciate it.
  
  Serves 4-this recipe also can be doubled, tripled or quadrupled with
  excellent results if you have having company. I multiply everything
  by 4 with good luck.
  
  Buckwheat noodles have a wonderful flavor and texture, quite a
  different pasta experience. They are about $2 for a 12 oz package but
  worth the higher cost in terms of taste and nutrients. Find at
  Oriental Matkerts or natural food stores. You can make your own hot
  pepper oil by slowly cooking several dried chili peppers in sesame
  oil, when they blacken, remove and discard them.
  
  1. In a large kettle of boiling water, add salt if desired, cook
  noodles for 3 minutes or until al dente, and drain.
  
  2. In small bowl, combine Worc., soy and sherry and set mixture aside.
  
  3. In a wok or large skillet, heat 1 Tb of the oil and stir-fry the
  scallions, garlic, and red pepper for 1 minute. Add cabbage, and stir
  fry for another minute. Add chicken or meat and stir fry the
  vegatbles a minute longer. Transfer to a bowl.
  
  4. Heat the remaining tablespoon of oil in wok or skillet over high
  heat, and add the noodles, let them brown for about 2 minutes. Reduce
  heat and add the broth, stir to combine well.
  
  5. Add veggies and Worc, soy sauce mixture to the noodles and toss the
  ingredients well. Heat the stir-fry for about 1 minute, sprinkling
  with hot pepper oil just before serving.
  
  Note***I substitute 1 cup of broccoli and zuchinni for the chicken and
  meat.
  




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Recipe ID 38670 (Apr 03, 2005)

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