That’s Using The Old Noodle
Del.icio.usWe’ll be using our old noodles this week - in particular, Sun Noodle products.
SUN NOODLE’S YAKISOBA
* 2 tablespoons oil
* 1/4 cup round onions, sliced
* 1/4 cup carrots, julienne
* 1/4 cup fish cake, chopped
* 1/4 cup cabbage, chopped
* 1 package Sun Noodle, yakisoba
* 1 package Sun Noodle dashi (comes in the yakisoba package)
* 3 stalks green onions, julienne
* Optional: You can add any type of meat to this dish, such as beef, pork, chicken or shrimp.
In a skillet, heat oil over medium/high heat and sauté the onions, carrots, fish cake, and cabbage until the vegetables are cooked. Add the yakisoba noodles and dashi and mix well. Last but not least, add green onions, mix and serve.
GINGERED SCALLOPS WITH SOBA NOODLES
* 1 1/2 pounds scallops
* 2 teaspoons canola oil
Marinate:
* 11/2 tablespoons dry white wine
* 11/2 tablespoons orange juice
* 1 tablespoon ginger, minced
* 1 tablespoon red bell pepper, minced
* 1 tablespoon yellow bell pepper, minced
* 1 tablespoon fresh basil, chopped
* 1 tablespoon cilantro, minced
* 1/2 teaspoon sugar
* Salt and white or black pepper, to taste
Pasta Mixture:
* 1/2 pound soba noodles
* 12 fresh spinach leaves
* 1/2 cup carrots, julienne
* 1/2 cup red bell pepper, julienne
* 1/2 cup zucchini, julienne
* 12 fresh basil leaves
* 1 tablespoon cilantro, minced
* 1 tablespoon Aloha shoyu
* 1 tablespoon olive oil
* 1 tablespoon sesame seed oil
* 1 teaspoon garlic, minced
In a bowl, combine marinade ingredients and marinate scallops.
Cook soba according to package directions; drain. In a large mixing bowl, combine soba with the remaining pasta mixture ingredients. Toss like a Caesar salad.
In a skillet, heat oil over medium heat and sauté scallops one and one half minutes on each side, do not over cook. Pour scallops and juices right over the soba and serve.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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