Fried Soba Noodles and Vegetables in Teriyaki Sauce (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/4 cup rice wine vinegar |
2 tablespoons brown sugar |
1/4 cup soy sauce |
1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced |
2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions) |
1/4 cup cornstarch dissolved in 1/4 cup water |
1 pound soba noodles |
2 to 3 liters canola oil, as needed for deep-frying |
4 tablespoons grapeseed oil |
2 large stalks celery, diced |
3 large carrots, diced |
6 ounces shiitake mushrooms, cleaned, trimmed and sliced |
1 head chinese or napa cabbage, shredded |
1 (8-ounce) can sliced water chestnuts, rinsed to remove any tinny taste |
salt and freshly ground black pepper |
1 pint bean sprouts |
Directions:
1. Heat 2 quarts water to boiling for the noodles.
2. 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.
3. Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
4. Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
5. 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.
6. While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
7. 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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