You can say this is a combination of Chinese, Japanese, and Korean. Because it uses Chinese stir-fry technique, spices; Japanese noodles, miso paste; and Korean chili sauce. It has lots of yumminess and goodness in this one pot meal.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
22 minIngredients
such as baby corn, carrot, sweet bell pepper, snow peas, water chestnuts, and broccoli
Directions
Bring a pot of water to a boil, and cook the soba noodles for about 5 minutes.
Drain, run under cold water, and drain well.
Toss with a bit sesame oil. Set aside.
Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
Stir in the mixed veggies, and cook for about 3 minutes, until veggies become tender but still crispy.
Mix all the sauce ingredients in a bowl until well combined.
Add the noodles and pour the sauce over.
Toss gently until well distributed and evenly coated, and cook for another 2 to 3 minutes, until heated through.
Remove from the heat and stir in cilantro.
Divide among serving plates and sprinkle with toasted sesame seeds.
Serve.
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