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Soba Noodles With Vegetables

  • 21/12/2005
  • Moderate difficulty
  • 4
  • 50 min

Soba noodles are a lot like spaghetti. Originally they are made from a mixture of buckwheat and wheat flour or just buckwheat flour, and their making became a tourist attraction in Japan. There are also variations, so for instance cha soba noodles contain also tea leaves.

Ingredients

  • 300 g pork fillet
  • 250 g noodles of integral wheat flour (soba)
  • 1 tablespoon sesame oil
  • 2 tablespoons Vegeta
  • 2 garlic cloves
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons herbal oil
  • 140 g onion
  • 500 g fresh cabbage
  • 150 g fresh red pepper
  • 800 ml water
  • For the sauce:
  • 50 ml Japanese soy sauce (choya)
  • 1 tablespoon brown sugar
  • 2 tablespoons mirin (Japanese sweet rice wine for cooking)
  • 2 tablespoons sake (rice wine)

Preparation

  1. 1.
    Pork meat, pepper and fresh cabbage carve into thin strips, and chop the onions into slices.
  2. 2.
    In 2 tablespoons of oil fry the onion and the meat. Add ginger, chopped garlic, a tablespoon of Vegeta and fry with constant stirring for 7 – 8 minutes.
  3. 3.
    Fried meat with onion remove from the pan and put in a warm place.
  4. 4.
    In the same pan on the remaining oil fry pepper and fresh cabbage. Add a tablespoon of Vegeta and fry together for about 10 minutes. Add prepared meat, sesame oil to the cabbage, stir well and remove from fire.
  5. 5.
    Cook the pasta, drain and add to the prepared vegetables.
  6. 6.
    From soy sauce, brown sugar, mirin and sake prepare the sauce.
  7. 7.
    Pour the sauce over the pasta with the vegetables and heat it all up well and stir.

Serving

Serve warm.

Advice

Pepper, onions, cabbage and the fillet can be cut half an hour before preparation of the meal. That way you will speed up the preparation itself.

Notice

This meal can be frozen
Freezing: Prepare till step 5 of the procedure, chill, put in appropriate packaging and freeze.
Unfreezing: Thaw in a refrigerator over night and heat it up over slow fire in a pan with little water. Continue preparing the meal from step 5 onwards.
Durability: 30 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 539 / 2.253 - -
Fat g 23,56 - -
Carbohydrates g 56,58 - -
Dietary fibre g 6,55 - -
Protein g 23,55 - -
Salt g 4,22 0 0
Vitamin A μg 452,17 11 9
Vitamin D μg 9,00 5 5
Vitamin C mg 77,44 103 86
Niacin mg 11,25 80 56
Potassium mg 856,27 23 23
Calcium mg 114,91 11 11
Phosphorous mg 294,15 37 37

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)