Tuesday, March 24, 2009

Soba Stir-Fry

When preparing lunch dishes to take to work, they must be easy to make and not require too much time. This is such a dish that also delivers great flavors and textures. Once the prep work is done, it really just takes minutes to pull together. Whenever you cook with soy sauce, be careful not to over salt. Remember, the soy sauce already has a salty flavor.

6 ounces soba noodles
1 red bell pepper, large diced
3 green onions, chopped
1 inch piece of ginger, julienned finely
1 clove garlic, minced
4 baby bok choy, chopped
3 tablespoons vegetable oil
¼ cup low-sodium soy sauce
1 tablespoon mirin
Kosher salt and ground white pepper
¼ teaspoon crushed red pepper
2 tablespoons sesame oil
1 lime
¼ cup chopped cilantro

In a large sauté pan, heat the oil over medium heat. Add red bell pepper and ginger to hot pan, cook for 2 minutes. Add green onions and garlic, cook for a minute. Add bok choy and cook until just wilted. Add soy sauce and mirin. Salt and pepper to taste, but be careful not to add too much salt. Stir in crushed red pepper. Remove from heat.

Cook noodles in boiling water, according to package directions. Drain. Add to sauté pan and stir with vegetables. Drizzle sesame oil over the mixture. Squeeze a lime over the mixture and stir in cilantro. Serve warm or cold.

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