That’s Using The Old Noodle

Sam Choy
By Sam Choy
Wednesday - July 25, 2007
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We’ll be using our old noodles this week - in particular, Sun Noodle products.


* 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.


* 1 1/2 pounds scallops
* 2 teaspoons canola oil


* 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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