Peanut Soba Noodles with Extra Vegetables

Peanut Soba Noodles with Extra Vegetables
Serves 6

10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts

Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water

Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.

Pork and Mustard Greens Soup with Soba

Pork and Mustard Greens Soup with Soba
Serves 4

1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Mix it all and serve.

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.

Beef and Edamame Soba Noodles

Hoisin Beef & Edamame Noodles

12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro

Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.

Soba Noodles with Smoked Chicken

Soba Noodles with Smoked Chicken
SERVES: 4

* 3/4 pound soba noodles
* 7 tablespoons peanut oil
* 5 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons Asian sesame oil
* 2 garlic cloves, minced
* Dash of sriracha
* 3/4 pound smoked duck or chicken, cut into thick matchsticks
* 1/3 cup chopped chives
* 2 scallions, white and light green parts only, sliced
* 8oz snap peas, blanched

1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil.
2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck and peas and chives, garnish with the scallions and serve at room temperature.

Spicy Soba with Edamame

Oh cold weather...

Spicy Soba Noodles with Edamame
Makes 4 servings

For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar

For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed

Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.

In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.

Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.

Yakisoba Noodles

Good healthy simple noodles.

Yakisoba Noodles with Chicken
Servers 4

12oz Soba, Cooked
3 chicken breast halves, bite-sized cubes
1/2 Cup Soy sauce, divided
2T Chili Sauce
1t Sesame Oil
1T Regular Oil
2 cloves garlic, minced
1cm cube ginger, minced
1 Head Boy Choy, chopped
1 smaller red onion, halved and sliced
1 chile pepper, minced
2 Scallions, thin sliced

1. Cook the soba noodles
2. While that happens, stir-fry chile sauce in the oils for 30 seconds
3. Add garlic/ginger and stir-fry another 30 seconds
4. Add chicken and 1/4c Soy sauce, and cook the chicken until it's done. Set aside the whole contents of the wok.
5. Saute vegatables until they start to wilt. Add everything back into the pan, including the Soba.
6. Mix, top with Scallions, and eat.