Fried Soba Noodles and Vegetables in Teriyaki Sauce

Name: Fried Soba Noodles and Vegetables in Teriyaki Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: asian
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

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Level: Intermediate
Total: 1 hr 15 min

Prep: 25 min
Inactive: 15 min
Cook: 35 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 15 min

Prep: 25 min
Inactive: 15 min
Cook: 35 min

Yield: 4 servings

Ingredients

Teriyaki sauce:

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

Soba noodles:

1 pound soba noodles

2 to 3 liters canola oil, as needed for deep-frying

Vegetables:

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

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.

My Private Notes

Show: Dinner: Impossible

Episode: Far East Feast

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