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.
My Private Note
Units: US | Metric
- 1 (8 7/8 ounce) package uncooked 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
- 1Cook soba in boiling water 4 minutes; drain.
- 2Rinse under cold water, drain and set aside.
- 3Combine soy sauce, mirin, sugar, and black vinegar in a small bowl; stir well and set aside.
- 4Heat oils in a large nonstick skillet or wok over medium-high heat.
- 5Add ginger, garlic, and red pepper; stir fry 15 seconds before adding onion.
- 6Stir fry for 1 minute.
- 7Add zucchini and squash; stir fry 1 1/2 minutes or until crisp-tender.
- 8Remove from heat; add noodles, soy sauce mixture, and parsley, tossing gently to coat.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Chile Noodles (Stir-Fry)
Serving Size: 1 (184 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 181.6
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 835.8 mg
- Total Carbohydrate 36.7 g
- Dietary Fiber 1.7 g
- Sugars 6.6 g
- Protein 7.0 g
The following items or measurements are not included: