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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Mix sauce ingredients together.
2. Add 2 tbls oil to hot wok.
3. Stir fry meat, then add onion, fresh ginger and garlic.
4. Add vegetables and cook until tender.
5. Add sauce; add noodles and stir fry.
6. Do not add water.
7. To serve, top with green onion.
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