Fried Soba Noodles and Vegetables in Teriyaki Sauce

Name: Fried Soba Noodles and Vegetables in Teriyaki Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken.
4
Remove from heat and cool to room temperature.
5
Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
6
Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
7
For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil.
8
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.
9
Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat.
10
Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
11
While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
12
Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine.
13
Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors.
14
Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.

993

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Fried Soba Noodles and Vegetables in Teriyaki Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!