My husband has decided to take more Soba noodles in his diet as it is healthier than other noodles. Soba is made of buckwheat and the calories count is much lower. Well, I am the opposite, I love many types of noodle and will still continue cooking them.
This dish turned out wonderfully and if you do not like seafood, you can simply substitute it to chicken, pork or beef. If you the Asian greens are unable, just replace with spinach or cabbage. It is very easy and quick to prep and cook. So try this dish.
2 bundles (3.1oz each) Organic Soba Noodles
¼ pound Baby Choy Sum (Chinese mustard leaves), washed, trimmed and chopped
2 cups bean sprouts, washed and drained well
½ pound Frozen Blended Seafood (scallops, shrimps, baby calamari rings), thawed
3 tablespoons canola/vegetable/corn oil
3 cloves garlic, peeled and finely minced
1 tablespoon white cooking wine
2 tablespoons light soy sauce
1 tablespoon Sambal Bajak (optional)
¼ cup “No MSG” Organic Chicken Broth
Salt to taste
Ground white pepper to taste
Heat a pot of water over medium-high heat and bring to a boil and toss in the soba noodles and cook according to the manufacturer’s instructions. Drain well and set aside.
Heat a wok/large frying pan with canola/vegetable/corn oil over medium-high heat. Add minced garlic and sauté until fragrant. Add blended seafood and stir-fry until tender (do not over cooked seafood). Add Baby Choy Sum (Chinese mustard leaves) and sauté until leaves wilted. Toss in the bean sprouts, cooked soba noodles, white cooking wine, light soy sauce, Sambal Bajak (optional), organic chicken broth, salt and white pepper; toss with a tong or chopstick or spatula until heated through for about 2-3 minutes. Heat off and serve hot/warm.