Wasabi-Seasoned ?Beef? on Soba Noodles
The fiery bite of wasabi is a favorite one in the Japanese kitchen, but proceed with caution: An overdose of wasabi can cause eyes to water. Wasabi powder or paste is readily available at most supermarkets. Chilled beer, hot sake or green tea make for suitable beverages. And for…
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The fiery bite of wasabi is a favorite one in the Japanese kitchen, but proceed with caution: An overdose of wasabi can cause eyes to water. Wasabi powder or paste is readily available at most supermarkets. Chilled beer, hot sake or green tea make for suitable beverages. And for dessert, keep it simple with fresh fruit.
Ingredients
- 2 oz. soba noodles
- 2 Tbs. vegetable oil
- 6 oz. soy "beef" strips
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 1 Tbs. cornstarch
- 2 Tbs. mirin
- 1 Tbs. wasabi paste, or to taste
- 1 tsp. sesame oil
- 5 oz. shelled, cooked edamame
- 1 Tbs. sesame seeds for garnish
Preparation
Bring pot of water to a boil over medium-high heat, and cook soba noodles according to package directions. When tender, remove from heat, drain and set aside.
Heat oil in large wok or skillet, and stir-fry “beef” strips until lightly browned, 2 to 3 minutes. Meanwhile, mix together water and soy sauce, and stir in cornstarch until smooth. Add mirin, wasabi paste and sesame oil.
Add edamame to wok, and stir-fry 1 minute. Add water mixture, and stir-fry 2 to 3 minutes more until mixture thickens slightly. Remove from heat.
To serve, place equal portions of noodles on two plates, and top with equal portions “beef” stir-fry. Garnish with sesame seeds.
Nutrition Information
- Calories 420
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 22 g
- Fiber Content 4 g
- Protein Content 25 g
- Saturated Fat Content 2 g
- Sodium Content 1270 mg
- Sugar Content 6 g