Stir-Fry Chai (Green Tea) Soba Noodles with Chinese Lup Cheong & Fish Cakes

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While I was visiting my son in New York City in June this year, I came across this Japanese Soba noodles but it is not the usual type. The name caught my eyes and I took a good look at the packet which read Organic Chai (Green Tea) Soba and also cost more than the usual Soba noodles. So, I brought 3 packets to bring home to Arkansas.

My husband and I were so impressive with the taste and decide to use this noodles as often as we can. I am glad that it turned out wonderfully. A delicious dish to share with all you.

 

 

Ingredients:

6 oz Unsalted Organic Chai (Green Tea) Soba noodles, any brands of your choice

½ pound Chinese mustard leaves (Choy Sum, Chye Sim), washed and chopped

3 tablespoons canola/vegetable/corn oil

1 link piece Chinese Lup Cheong, sliced

1 store-ready piece fried Japanese/Chinese fish cakes, thinly sliced

2 large eggs, lightly beaten (Omit if vegetarian dish)

3 cloves garlic, peeled and finely minced

1½ tablespoons light soy sauce

1/8 cup “No MSG” chicken broth (replace vegetable broth for vegetarian)

Ground white pepper to taste (you may use black pepper)

 

Garnish:

2 stalks cilantro, cleaned and cut (optional)

Sambal Belacan paste

 

Method:

Heat a large pot of water over medium-high heat and bring to a boil. Add in the Chai (Green Tea) soba noodles and cook for 8-10 minutes or until just tender.

Remove with a noodle sieve and run over cold running water under the tap. Drain well. Heat a wok or frying pan with a tablespoon of canola/vegetable/corn oil over medium-high heat. Pour beaten egg (omit for vegetarian) and scramble until cooked and transfer to a dish. Set aside.

Return the wok or frying pan to the heat and add the remaining canola/vegetable/corn oil. Once heated up add minced garlic and stir-fry until lightly fragrant. Add the Chinese mustard leaves and sauté for a minute. Return scrambled eggs (or omit for vegetarian), sliced fried fish cakes, cooked Chai (Green Tea) soba noodles and chicken broth (or replace with vegetable broth) into the wok/frying pan.

Toss soba noodle mixture until completely combined. Add in light soy sauce and salt and white pepper. Toss well again and add more seasoning if you prefer saltier. Stir-fry for another 1-2 minutes. Turn off heat and transfer to a serving dish. Enjoy!

 

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