This tasty stir-fry from Canadian Living includes soba noodles, which are made from buckwheat flour. While you marinate the shrimp for a few minutes, cook the noodles in boiling water and drain. Stir fry the garlic, ginger and snow peas, then add the shrimp mixture and cook until the shrimp are done. Add the cooked noodles and mix until they are warmed through.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, which usually contains MSG or sodium benzoate. I use Marukan rice vinegar and frozen shrimp with nothing added. Check the cashews to make sure they are additive-free.
Marinate the shrimp for a few minutes
Boil, drain and rinse soba noodles
Saute snow peas
Shrimp, snow pea and cashew stir-fry
Ingredients:
6 oz (175 g) soba noodles
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) sesame oil
2 green onions, sliced
8 oz (250 g) medium shrimp , peeled and deveined
1 tbsp (15 mml) canola oil
1 tsp (5 ml) grated fresh ginger
2 cloves garlic, grated
2/3 lb (300 g) snow peas
½ cup (125 ml) unsalted roasted cashews
Preparation:
Cook soba noodles according to package directions; rinse under cold water and drain. Set aside.
In bowl, whisk together soy sauce, vinegar, sesame oil and onions. Add shrimp and toss to coat; set aside.
In wok or nonstick skillet, heat canola oil over high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add snow peas; cook until slightly tender, 3 to 4 minutes.
Scrape shrimp mixture into wok; stir-fry until shrimp are pink, 2 to 3 minutes. Add noodles and toss until warmed through, about 1 minute. Sprinkle with cashews. Serves 4.
From Canadian Living
This delicious stir fry from Epicurious.com combines steak, vegetables and noodles with a tangy sauce. The recipe calls for soba (buckwheat) noodles, but you can use any long noodle. I also substituted red pepper for the carrot.
Avoiding Additives and Preservatives
Check the almonds for preservatives. I make my oyster sauce from scratch (see recipe below) and use tamari instead of soy sauce. Marukan rice vinegar and Emile Noel sesame oil are additive free.
Fry the steak
Saute the vegetables
Add the sauce
Steak and Noodle Stir Fry
Ingredients:
2 tablespoons (30 ml) sliced almonds
8 ounces (250 g) soba (Japanese-style noodles), spaghettini or spaghetti
Kosher salt
1 teaspoon (5 ml) plus 3 tablespoons (45 ml) vegetable oil
12 ounces (375 ml) skirt or flank steak
Freshly ground black pepper
2 scallions, whites and greens separated, chopped
4 medium garlic cloves, chopped
1 tablespoon (15 ml) grated peeled ginger
2 heads baby bok choy, quartered
1 medium carrot, peeled, thinly sliced on a diagonal
3 tablespoons (45 ml) oyster sauce (see recipe below)
3 tablespoons (45 ml) reduced-sodium soy sauce
3 tablespoons (45 ml) unseasoned rice vinegar
1 tablespoon (15 ml) toasted sesame oil
Oyster sauce
1 ½ tbsp (25 ml) tamari
1 tbsp (15 ml) sugar
1 ½ tsp (7 ml) cornstarch
Preparation:
Preheat oven to 350°F (180°C). Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
Heat 1 teaspoon (5 ml) vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
While steak rests, wipe out skillet and heat 3 tablespoons (45 ml) vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
Whisk oyster sauce, soy sauce, vinegar, sesame oil, and ½ cup (125 ml) water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry. Serves 4.
From Epicurious.com
