Curried Soba Noodles with “Beef”

Curried Soba Noodles with "Beef"
This dinner was loosely based on the Curried Udon Noodle Stirfry from Veganomican, but with more ingredients that I like! I added some vegetarian “beef.” Usually I’m not such a fan of fake meat replacements, but I’ve been experimenting more with them as an alternative to my usual tofu or tempeh option. It was delicious!

Curried Soba Noodles with “Beef”
6 oz. soba noodles, cooked, rinsed, and sprinkled with a bit of oil
2 Tbs. peanut oil
1 large onion, thinly sliced
1 Tbs. diced fresh ginger
2 cloves garlic, diced
2 bell peppers, one red, one green
2 Tbs. Thai chili sauce (to taste)
8 oz. pkg. vegetarian “beef”
1/2 lb. broccoli florets
1/2 c. vegetable broth
3 Tbs. soy sauce

Curry Roux:
2 Tbs. peanut oil
2 Tbs. all-purpose flour
1 Tbs. curry powder
1/2 tsp. tumeric
1/2 tsp. cumin
1 tsp. chili pepper flakes
1/2 c. vegetable broth
2 tsp. sugar

to prepare the curry roux:
Heat the oil in a saucepan over medium heat, stirring in flour and continuing to stir until the flour browns. Stir in the spices and cook for one minute, stirring constantly. Whisk the roux, pouring the vegetable broth in a slow, steady stream. Whisk in the sugar and continue stirring until the roux thickens, about 1 minute. Turn off the heat.

to prepare the stir-fry:
Heat the oil over medium heat in a large wok or very large skillet. Add the onion and ginger, stirring occasionally, until the onion is transluscent. Add the peppers, chili sauce, and vegetarian “beef” and stir fry until the pepper softens. Add the broccoli florets and stir fry just until the broccoli turns bright green. Toss the noodles into the wok, toss with the vegetables, and sprinkle with the soy sauce. Whisk 1/2 cup of vegetable broth into the cooled roux, then pour over the noodles. Stir, coating the noodles and vegetables, and heat through, 2 to 3 minutes. Serve immediately, hot, with chopsticks.

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