Takeout' for nights you stay in
This Dec. 12, 2010 photo shows soba noodle stir-fry in Concord, N.H. If you have a hankering for Chinese but don't feel like going out, try this simple and versatile recipe to satisfy the craving. (AP Photo/Larry Crowe)
This simple and versatile soba noodle stir-fry is for those nights when your cravings for Asian food aren't strong enough to get you out the door.
Soba noodles are made from buckwheat. In addition to having a mild flavor that works well with many ingredients, they also cook in just 3 to 4 minutes, making them a weeknight dinner dream ingredient.
They can be served hot, often in broth, or cold with a dressing.
Combined with a quick sauté of pork, spinach and mushrooms, these noodles make a satisfying dinner. You also could substitute chicken or beef for the pork, or use tofu for a vegetarian version. Soba noodles are often found in the Asian foods section of the grocery store.
Start to finish: 30 minutes
9 1/2 ounce-package dried soba noodles
2 tablespoons vegetable oil
1 pound boneless pork chops or cutlets, fat trimmed, cut into strips
7 ounces shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
5 ounces baby spinach
1 bunch scallions, thinly sliced
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon toasted sesame oil
1 tablespoon rice wine
1 tablespoon toasted sesame seeds
Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
In a large, deep skillet or wok over medium-high, heat the oil until shimmering. Add the pork and sauté until cooked through and lightly browned, about 4 to 5 minutes.
Add the mushrooms and garlic and sauté until the mushrooms are tender, about another 4 to 5 minutes.
Add the spinach and scallions and cook until the spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and the cooked soba noodles. Cook for another minute, or until the noodles are hot. Serve sprinkled with sesame seeds.