Green Tea Soba Noodles Recipe
Green tea soba noodles are available in any Asian grocery store or market. If they are unavailable, simply use soba noodles or any Asian noodles of your liking. I have decided to take the vegetarian route here but feel free to add eggs, meat, chicken or seafood to the dish if you prefer. Just add any of these ingredients right after stir frying the garlic/ginger and please note that the cooking times will vary accordingly.
Feel free to add your favorite vegetables to this dish such as green peas, carrots, zucchini, mushrooms, baby corn, snow peas, various colors of bell peppers, bok choy, water chestnuts, sugar snap peas, green beans, celery, corn, cabbage, broccoli, edamame, fried tofu cubes, grape tomatoes…
GREEN TEA SOBA NOODLES, Indian Style
½ lb uncooked green tea soba noodles
2 garlic cloves, finely minced
1” piece of ginger, peeled & finely grated
pinch of red chili flakes, to taste
½ cup toasted unsalted cashew pieces (or almonds or pistachios…)
2 cups of assorted vegetables, lightly steamed
¼ cup orange juice
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp toasted sesame seeds
1 tbsp black sesame seeds
salt & pepper, to taste
2 tbsp peanut oil (or canola oil)
1 tbsp toasted sesame oil
few stalks of chives, finely chopped for garnish
Cook the green tea soba noodles according to package directions and shock them in a cold water ice bath after cooking to stop the cooking process.
While the green tea soba noodles are cooking, heat a wok on high heat. When hot, add the garlic & ginger. Stir fry for about 30 seconds and then add the red chili flakes along with the cashew pieces. Stir fry for just a minute and then add the vegetables. Toss to coat the veggies with the aromatics and stir fry for a few more minutes. Then add the orange juice along with both the soy sauce & oyster sauce. Mix well to combine and add both the toasted & black sesame seeds. Season to taste and then quickly transfer the noodles to a serving bowl. Garnish with a drizzle of toasted sesame oil & the chives.
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