Teriyaki Soba Noodle Stir-Fry
with fried egg
- Broccoli florets - 10 oz
- Carrots - 8 oz, sliced at a bias
- Bell peppers, red - 1, thinly sliced
- Soba noodles - 6 oz
- Green onions - 2 stalks, white and green parts chopped and combined
- Limes - 1/2, wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Stock, any type - 1/4 cup
- Eggs - 4
- Teriyaki sauce (ingredients listed separately) - 1/2 cup
- Cashews - 1/4 cup
- Hot sauce - for serving
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 2 tsp
- Water - 1/4 cup + 2 Tbsp
- Brown sugar - 2 Tbsp
- Cornstarch - 2 tsp
- Oil, toasted sesame - 1 tsp
- Make teriyaki sauce - If prepping right before cooking, get oven heating before continuing with prep. Combine soy sauce, vinegar, first part of water and brown sugar in a small saucepan. Bring to a boil. Mix cornstarch with second part of water (making sure it’s cold). Pour cornstarch mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
- Broccoli / Carrots / Bell peppers - Prep as directed. Store broccoli and carrots in one container. Store bell peppers in another container. (Can be done up to 5 days ahead)
- Soba noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan to keep them from sticking.
- Green onions / Limes - Prep as directed.
- Heat a wok over medium-high heat. Add first part of cooking oil and then broccoli and carrots. Saute for 3 minutes until the vegetables start to brown in spots. Add stock and cover wok with foil or a lid. Steam until vegetables are tender, ~3 minutes more.
- Remove cover and add bell peppers with a pinch of salt. Continue sauteing until bell peppers is tender but still have some crunch, ~2 minutes more.
- While vegetables are cooking, heat a nonstick pan over medium heat. Add second part of oil and then crack eggs into heated oil. Cook eggs on one side until whites are set for sunny-side up or flip and cook on the other side for over-easy.
- Return to vegetables in wok and add in teriyaki sauce. Cook for 1 minute to heat sauce. Remove pan from heat and stir in soba noodles and cashews.
- Serve noodle stir-fry with fried eggs on top and lime wedges on the side. Finish with green onions and some hot sauce if you’d like. Enjoy!
Tasty, but the sauce wasn't super flavorful. Could have used some more...something. Will make again and try to adjust; it was better with the green onions.0 Helpful
Do not over cook the noodles!0 Helpful
It was pretty good, but not quite as good as other CookSmarts salmon meals we've had.0 Helpful
I had high hopes, but it turned out a little bland.0 Helpful
Not much flavor/spice...0 Helpful
My husband said this is the best salmon he has ever had. I thought it was very good, as well. Very easy to make. The soba side was a nice pairing. I did double the sauce recipe like many of the comments suggested.0 Helpful