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Fried Soba Noodles and Vegetables in Teriyaki Sauce (Robert Irvine) Recipe

Fried Soba Noodles and Vegetables in Teriyaki Sauce (Robert Irvine) Recipe

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Fried Soba Noodles and Vegetables in Teriyaki Sauce (Robert Irvine)

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Ingredients:

Serving

1/4 cup rice wine vinegar
2 tbsp brown sugar
1/4 cup soy sauce
1 tbsp fresh ginger root, coating scraped off with the tip of a spoon and finely minced
2 tbsp sliced scallions, white and tender green parts only (1 or 2 scallions)
1/4 cup cornstarch dissolved in 1/4 cup water
1 lb soba noodles
2 to 3 liters canola oil , as needed for deep-frying
4 tbsp grapeseed oil
2 large stalks celery, diced
3 large carrots, diced
6 oz shiitake mushrooms, cleaned, trimmed and sliced
1 head chinese or napa cabbage, shredded
1 (8-oz) can sliced water chestnuts, rinsed to remove any tinny taste
salt and freshly ground black pepper
1 pint bean sprouts

Directions:

Heat 2 quarts water to boiling for the noodles.
To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	593.53 Kcal (2485 kJ)
Calories from fat	132.74 Kcal
		% Daily Value*
Total Fat	14.75g	23%
Sodium	1977.17mg	82%
Potassium	815.85mg	17%
Total Carbs	104.6g	35%
Sugars	11.52g	46%
Dietary Fiber	5.09g	20%
Protein	21.28g	43%
Vitamin C	11.7mg	19%
Vitamin A	0.5mg	18%
Iron	4.4mg	24%
Calcium	87.9mg	9%

Amount Per 100 g
Calories	166.41 Kcal (697 kJ)
Calories from fat	37.22 Kcal
		% Daily Value*
Total Fat	4.14g	23%
Sodium	554.36mg	82%
Potassium	228.75mg	17%
Total Carbs	29.33g	35%
Sugars	3.23g	46%
Dietary Fiber	1.43g	20%
Protein	5.97g	43%
Vitamin C	3.3mg	19%
Vitamin A	0.2mg	18%
Iron	1.2mg	24%
Calcium	24.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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