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Sun Noodle Yakisoba

Two Tablespoons Oil
One quarter of a cup Round Onions, sliced
One quarter of cup Carrots, julienne
One quarter of a cup Fish Cake, julienne
One quarter of a cup Cabbage, chopped
One package Sun Noodle Yakisoba
One pkg Sun Noodle Dashi
Three stalks Green Onions, julienne

Heat oil in wok or frying pan. Add onions, carrots, fish cake and cabbage (or any preferred vegetables). Stir fry for two minutes. Add noodles and dashi. Mix for another minute and add green onions. Serve hot. 

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Gingered Scallops with Soba Noodles

One and one half pounds scallops
Two teaspoons canola oil

Marinade:
One and one half tablespoons dry white wine
One and one half tablespoons orange juice
One tablespoon ginger, minced
One tablespoon red bell pepper, minced
One tablespoon yellow bell pepper, minced
One tablespoon fresh basil, chopped
One tablespoon cilantro, minced
One half teaspoon sugar
Salt and white pepper to taste

Pasta Mixture:
One half pound soba noodles
Twelve fresh spinach leaves
One half cup carrots, julienne
One half cup red bell pepper, julienne
One half cup zucchini, julienne
Twelve fresh basil leaves
One tablespoon cilantro, minced
One tablespoon Aloha shoyu
One tablespoon olive oil
One teaspoon sesame seed oil
One 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 remaining pasta-mixture ingredients. Toss like a Caesar salad.

In a skillet, heat oil over medium heat and sauté scallops 1 and a half minutes on each side; do not overcook. Pour scallops and juices right over soba.