Wednesday, March 13, 2013

Ginger Stir Fry with Soba Noodles

At Iron Chef Ginger, there were a lot of really good dishes. In fact, I’d go as far as to say they were all good. Still, Doan’s was my favorite because it was nice and spicy, and I’m totally a sucker for noodle dishes. So after the competition was over, I made sure to get the recipe from her, and here it is! When I made it, I don’t think it tasted quite as good as when Doan made it, but it was still delicious. I love that it has so many veggies in it, and a ton of flavor. We even got a ton of ginger flavor! I’m going to include Doan’s recipe exactly, even though it’s easy to customize to your personal likes. I left out the fried tofu and snow peas, and used an orange bell pepper instead of the red bell pepper. I also used Simply Orange orange juice instead of fresh which may have made mine a little sweeter than Doan’s, so I recommend using fresh squeezed juice.

6 oz Soba Noodles
2 Tbsps grated ginger
2 chicken breasts cut into thin strips
1 tsp salt
1 tsp ground pepper
2 Tbsps grated ginger
1 tsp Sesame Oil
1 tsp Peanut Oil
4 oz fried tofu
4 Scallions (white parts and 3 inches of the green, sliced on the diagonal into ½-inch slices)
4 cloves Garlic (thinly sliced on the diagonal)
1 large Carrot (grated)
¼ pound Snow Peas (sliced lengthwise into thirds)
½ Red Bell Pepper (seeded and thinly sliced)
4 oz Mushrooms (sliced) baby portabella or shitake
4 oz Bean Sprouts
¼ cup fresh Cilantro (chopped)
Lime Wedges (for garnishing)

Sweet Ginger Sauce:
½ cup fresh Orange Juice
2 tbsp Hoisin Sauce
2 tsp reduced-sodium Soy Sauce
2 tbsp fresh Ginger (minced)
2 tsp Thai Chili Sauce

Start by marinating your chicken in the salt, pepper and 2 Tbsp grated ginger. We also added a little olive oil to the mix just to help it get all over the chicken. Marinate it for about an hour. Use that time to prep all of your veggies since the cooking process happens pretty quickly. In a small saucepan over medium heat mix orange juice, hoisin, soy sauce, ginger and Thai Chili Sauce. We actually used Chili Garlic Sauce instead. Mix this well and bring it to a simmer. Cook one minute and then set aside.
Next cook the soba noodles for one minute less than the directions call for. Also add two tablespoons of ginger into the water for extra ginger flavor. When they are done, set them aside. Stir fry the chicken in a wok or nonstick pan. We used a nonstick pan so we could cook everything in the same pan. Set the chicken aside (lots of setting aside in this recipe!)

Now, in your nonstick skillet, heat up the sesame and peanut oil over high heat. Add in the tofu, scallions, garlic, carrots, snow peas, bell pepper and mushrooms and stir fry this for two minutes. Reduce the heat to medium and add in the chicken, noodles, bean sprouts and sweet ginger sauce and stir fry for another 30 seconds or so. Add in cilantro and stir well and then serve immediately! Garnish with lime wedges. It’s spicy, it’s gingery, and it tastes great cold too! Thank you, Doan for such a great recipe. 

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