Total Time
20mins
Prep 10 mins
Cook 10 mins

This is another one of the recipes I found in my KCTS cooks 2003 cookbook...it was sent in by Chef Nga Bui from the "Noodle Ranch" restaurant in Seattle...It says that she had turned down a request for the recipe from Bon Appetit but supports public television by sharing the recipe with them.

Ingredients Nutrition

Directions

  1. Mix sauce ingredients together.
  2. Add 2 tbls oil to hot wok.
  3. Stir fry meat, then add onion, fresh ginger and garlic.
  4. Add vegetables and cook until tender.
  5. Add sauce; add noodles and stir fry.
  6. Do not add water.
  7. To serve, top with green onion.

Reviews

(2)
Most Helpful

Pretty good. The sauce combination was nice, and the assortment of veggies were just right. I added sriracha sauce for spiciness, and used fish sauce instead of soy sauce - just personal preferences. Next time I'd cut down the amount of noodles to 8oz, as it was a huge amount. [made & reviewed for rookie recipes]

rpgaymer September 03, 2013

I love a recipe with shrimp, noodles and lots of veggies and this had all 3! I precooked 1/4 pound of soba noodles - I'm wondering if they're talking about packaged precooked noodles in the recipe, if you can get those. I made this recipe pretty much as listed but I would change the sauce next time. We found it to be very salty and couldn't eat too much. My husband didn't think it was as salty as I did. I also used half the amount of ginger and wouldn't recommend using more than that. Besides that, that mixture of the other ingredients were great! Made for PRMR. Thanks TeresaS! :)

Nif February 28, 2013

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