Prep 20 mins
Cook 10 mins
From a 1997 issue of Cooking Light magazine. This uses soba (buckwheat noodles) that can be found in the asian aisle of many supermarkets, whole foods markets, and asian markets. This is said to pair well with grilled meats and seafoods because of its hot-and-sour dressing.
- 1 (8 7/8 ounce) packageuncooked soba noodles
- 1⁄2 cup low sodium soy sauce
- 1⁄4 cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 3 tablespoons chinese black vinegar (Worcestershire sauce can be substituted)
- 2 teaspoons dark sesame oil
- 1 teaspoon vegetable oil
- 2 1⁄2 tablespoons minced peeled fresh ginger
- 10 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 2 cups vertically sliced red onions
- 2 1⁄2 cups julienne-cut zucchini (about 2 medium)
- 2 1⁄2 cups julienne-cut yellow squash (about 3 small)
- 1⁄4 cup minced fresh parsley
- Cook soba in boiling water 4 minutes; drain.
- Rinse under cold water, drain and set aside.
- Combine soy sauce, mirin, sugar, and black vinegar in a small bowl; stir well and set aside.
- Heat oils in a large nonstick skillet or wok over medium-high heat.
- Add ginger, garlic, and red pepper; stir fry 15 seconds before adding onion.
- Stir fry for 1 minute.
- Add zucchini and squash; stir fry 1 1/2 minutes or until crisp-tender.
- Remove from heat; add noodles, soy sauce mixture, and parsley, tossing gently to coat.