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.
- 2 tablespoons cooking oil
- 1 lb soba noodles
- 1 yellow onion, cubed
- 1⁄2 lb broccoli floret
- 1⁄2 lb zucchini, sliced
- 2 carrots, sliced
- 1⁄4 lb beef or 1⁄4 lb chicken or 1⁄4 lb shrimp
- 4 ounces fresh ginger, chopped fine
- 1 garlic clove, chopped fine
- 2 tablespoons green onions, garnish
- 1⁄4 cup soy sauce
- 1⁄4 cup hoisin sauce
- 1⁄4 cup oyster sauce
- 1⁄4 cup rice vinegar
- sriracha sauce
- Mix sauce ingredients together.
- Add 2 tbls oil to hot wok.
- Stir fry meat, then add onion, fresh ginger and garlic.
- Add vegetables and cook until tender.
- Add sauce; add noodles and stir fry.
- Do not add water.
- To serve, top with green onion.
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]
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! :)