Thursday, April 18, 2013
Sesame Soy Soba Stir Fry
Oh, the veggie stir fry. It is one of my go-to meals because it's easy to make, it has loads of veggies, plus it's fairly versatile. Choose your base - do you feel like brown rice, quinoa, couscous, pasta, or soba noodles? Then, the veggies - which ones do I have in the fridge that I'd like to use up? And then the sauce - how about a sesame/soy/ginger, peanut sauce, teriyaki sauce, sweet chili sauce, or coconut curry? Then, you can choose to add a protein of your choice - marinated tofu, tempeh, seitan, or even mushrooms. You can even add peanuts, cashews, pumpkin seeds...the possibilities are endless. Now, I find myself whipping up various stir fry creations on my own without recipes in the kitchen. This is one of those recipes where you can alter it to your liking!
Here's a quick stir fry that uses soba noodles (Japanese buckwheat noodles that you can find at most grocery stores), a ton of different veggies, a sesame soy sauce, and topped with green onions and sesame seeds. The most laborious part of preparing the meal was chopping all the veggies and even then, it doesn't take too long. It also uses a lot of alliteration - sesame, soy, soba, stir fry!
1 package of soba noodles, cooked as per the instructions on the box
chopped veggies: broccoli, bok choy, green beans, red onion, red pepper, julienne carrots, garlic
green onions, sliced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1" ginger, minced
2 cloves garlic, minced
pinch red pepper flakes
Whisk all of the sauce ingredients together. Stir fry all of the veggies in the sauce for five minutes until softened. Don't overcook the veggies - they taste the best a little bit crunchy and fresh!
Serve the veggies and sauce over the noodles, and garnish with green onions and sesame seeds.