DudeFoodz

Super Soba is really quick, simple and healthy with some great flavors. Super Soba is yakisoba noodles cooked with vegetables and some Asian sauce.  This recipe is a perfect meal during the week – after all the leftovers have been utilized.

With this recipe you can grab whatever vegetables are in the fridge — it’s a great way to use up extras. This specific recipe uses broccoli and carrots.

Super Soba

Ingredients:

• 2 Carrots, peeled and cut into rounds
• 1 Broccoli crown, cut into pieces
• 1/4 Medium sized yellow onion, rough cut
• 2 Yakisoba noodle packages (5-6 oz ea)
• 1 Cup water
• 1/2 Cup teriyaki sauce
• 2 Heaping spoonfuls cornstarch
• Teaspoon sesame oil
• Tablespoon chili paste or other Asian spicy sauce

The veges will be blanched and combined later with the noodles to produce perfectly cooked noodles and crunchy, colorful, and tasty vegetables

Blanching works well for the vegetables because it’s a quick and easy method — and preserves the color of the vegetables. If you need help blanching check this out — Blanching from Wikipedia. Go ahead and blanch the carrots and broccoli and set aside when complete. This is critical, don’t overcook. It’s actually better to slightly under cook as we will be adding them to the hot noodles for the final few minutes of cooking.

Combine the water, teriyaki sauce and corn starch in a bowl. Mix until corn starch is dissolved in the liquid and there are no lumps.

The next step is to cook the noodles. Yakisoba noodles can be found in almost any grocery store — although they might not be the easiest thing to find at the store. Sometimes they can be found in a cooler near the produce isle. FoodGrizzly throws away the seasoning packets that come with the noodles as they are just filled with sodium and some other stuff that sounds scary. Add the 2 packages of noodles to the fry pan for a minute or two and start to break up the noodles with a wooden spoon. Add the water, teriyaki and corn starch mixture. Also, the chopped onion can be added. Stir, cover, and cook on medium for another 2-4 minutes — until the liquid has been mostly absorbed by the noodles and the onion is starting to soften.

Time to combine everything. The noodles are just about ready and the veggies are already cooked and ready to go. Add the blanched veggies to the noodles, stir, cover and cook for 2-3 more minutes. Feel free to add a little more water if needed.

When cooking is complete add sesame oil and chili paste, stir to evenly coat.

Ready to eat ! Makes about 3-4 servings.

DudeTip: keep some Sriracha on the side for extra spicy!