I have been studying alllll day, so I decided to reward myself with a little free time and do a post 🙂 I am so excited to be starting this blog, however I’m pretty technically challenged- as in your 80-year old grandparents probably know more about computers than I do. So this will be interesting, to say the least. Anyway, on to food. This recipe was something I came up with a few weeks ago when I was so stuffed up and sick that I could not taste ANYTHING. Not even peanut butter. A tragedy, I know. Desperate to clear my sinuses and breathe through my nose again, I ransacked my spice cupboard and threw together this tasty little number. It was deliciously spicy, and definitely helped wake up my tastebuds.
Spicy Soba Noodle & Veggie Stir Fry
4-5 oz buckwheat soba noodles
1 tsp toasted sesame oil
2 tsp rice vinegar
1 shallot, chopped
1 clove garlic, minced
½ tsp ground ginger
3 tbsp water
¼ tsp sesame seeds (optional)
1/8 to ¼ tsp red pepper flakes
1 ½ cups frozen mixed vegetables
2 tbsp oyster sauce, divided
2 large Brussels sprouts, cut into ribbons
½ cup shredded carrots
1 tbsp hoisin sauce
(1) In a small bowl, combine sesame oil and rice vinegar. Set aside.
(2) Cook soba noodles according to package directions. Drain and set aside.
(3) In a large saucepan or wok, combine shallot, garlic, ginger, and water. Cook until shallot starts to soften.
(4) Stir in sesame seeds, red pepper flakes (start with 1/8 tsp and then add more to taste), frozen mixed vegetables and one tablespoon of the oyster sauce. Cook for 2-3 minutes, until vegetables start to soften. Add Brussels sprouts, shredded carrots and hoisin sauce. Cook for 1-2 minutes, then stir in drained soba noodles. Add in the other tablespoon oyster sauce, and the sesame oil rice vinegar mixture. Make sure noodles and vegetables are coated with the sauce, then serve. Makes 2 servings, or enough to feed one very stuffed up and cranky person.