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Ingredients
- 12 ounce Soba-Japenese buckwheat noodles
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Soy sauce -low salt type
- 1 Tbsp. Sherry
- 2 Tbsp. Vegetable oil, divided
- 3 x Scallions, thinly sliced
- 3 x Cloves garlic, chopped, 1 Tb or possibly more if desired garlic like I do:-)
- 1 x Red sweet pepper, cut in thin strips
- 5 c. Shredded cabbage
- 1 c. Cooked chicken, beef, or possibly pork, cut in shreds
- 1/2 c. Broth (any type)
- 1 tsp Warm pepper oil, or possibly to taste
Directions
- This recipe is from Jane Brody's Good Food Book. It is delicious and not hard to make and is low fat. I have no way of calculating the fat so if someone wants to figure this out I would appreciate it.
- Serves 4-this recipe also can be doubled, tripled or possibly quadrupled with excellent results if you have having company. I multiply everything by 4 with good luck.
- Buckwheat noodles have a wonderful flavor and texture, quite a different pasta experience. They are about $2 for a 12 ounce package but worth the higher cost in terms of taste and nutrients. Find at Oriental Matkerts or possibly natural food stores. You can make your own warm pepper oil by slowly cooking several dry chili peppers in sesame oil, when they blacken, remove and throw away them.
- 1. In a large kettle of boiling water, add in salt if you like, cook noodles for 3 min or possibly till al dente, and drain.
- 2. In small bowl, combine Worc., soy and sherry and set mix aside.
- 3. In a wok or possibly large skillet, heat 1 Tb of the oil and stir-fry the scallions, garlic, and red pepper for 1 minute. Add in cabbage, and stir fry for another minute. Add in chicken or possibly meat and stir fry the vegatbles a minute longer. Transfer to a bowl.
- 4. Heat the remaining Tbsp. of oil in wok or possibly skillet over high heat, and add in the noodles, let them brown for about 2 min. Reduce heat and add in the broth, stir to combine well.
- 5. Add in veggies and Worc, soy sauce mix to the noodles and toss the ingredients well. Heat the stir-fry for about 1 minute, sprinkling with warm pepper oil just before serving.
- Note***I substitute 1 c. of broccoli and zuchinni for the chicken and meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 785g | |
| Calories 771 | |
| Calories from Fat 467 | 61% |
| Total Fat 52.39g | 65% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.7g | |
| Cholesterol 121mg | 40% |
| Sodium 901mg | 38% |
| Potassium 1487mg | 42% |
| Total Carbs 36.57g | 10% |
| Dietary Fiber 10.3g | 34% |
| Sugars 18.7g | 12% |
| Protein 37.16g | 59% |
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