Well, with Yakisoba Noodles as part of a stir fry.
JSL Foods sent me some Yakisoba Noodles for a Food Blogger Challenge Contest. They're looking for not only Stir Fry recipes but also Cold Noodle salad recipes.
I made this Bok Choy Stir Fry with Yakisoba Noodles and it was good.
Actually, it was great.
I used some Satay Kacang sauce for flavoring, and I'll share that recipe a little later on.
I'm not sure if I should admit this, but I'm a little addicted to Bok Choy. I like the babies and the big ones. They're all good.
Bok Choy Stir Fry with Yakisoba Noodles
- 4 Baby Bok Choy, cut into strips, lengthwise
- 1/4 cup Garlic Chives, chopped
- 1 Carrot, peeled and cut into very thin coins, diagonally
- 1 package Yaki Soba Noodles
- 1/4 cup Satay Kagang Sauce
- 1 tablespoon Seasoned Rice Vinegar
- 1 tablespoon Sweet Soy Sauce
- 1/2 -1 tsp. Sesame Seed Oil
- 1/4-1/2 cup water
- 2 tsp. EVOO for frying, divided
- Sesame Seeds for garnish (opt.)
- Cut the Bok Choy, Carrots and Garlic chives up. Heat a wok with 1 tsp. of the EVOO to medium high. While that is heating, whisk the Satay Kagang sauce, the Sweet Soy Sauce, Sesame Oil and Rice Wine Vinegar together. Set aside. Saute the garlic chives in the oil for a minute, add the Noodles and 1/4-1/2 cup water, let heat through then tease the noodles apart. Cover and cook for 3 minutes. Take out of pan, set aside. Add second teaspoon of EVOO to pan/wok, then add the vegetables, stirring them for a couple of minutes to cook. Add the sauteed noodles, mix together. Add the Satay Sauce, reserving a couple of tablespoons. Stir to combine. Serve with a drizzle of the Satay sauce and some Sesame Seeds if you like, or not.
I also used the Noodles in a Shrimp Stir Fry which I put into some Spring Rolls last week.
Thanks to JSL Foods for the great Yaki-Soba Noodles and thanks for letting me participate in the contest.