Japanese Green Bean Stir-Fry with Soba Noodles

Yes, I ate half my serving before taking the photo. I just couldn’t help myself. Hmmm… stop eating this delicious bit of heaven to go find my camera? Or go retrieve said camera and let it get cold? I opted for eating half and letting half get cold.

As I’ve mentioned numerous times on Small Home Farm Radio, my daughter Cecily loves to experiment in the kitchen. (I think she gets that from her Mama, if I do say so myself!) And she loves to cook with new, different ingredients – especially is they’re a little healthier than your average, every-day supermarket fare.

It’s green bean season here at Aspendale Farm, and Cecily is apparently a little tired of me repeatedly grilling the green beans in their oh-so-fabulous! marinade of olive oil, garlic, and rosemary. I could eat them like candy grilled like that. But she wanted something different. So she scoured some cookbooks for ideas and threw together a few different ingredients to make what turned out to be a fabulous stir-fry that we all agree is a definite keeper!

Soba noodles are made with buckwheat and are found in the ethnic section of your supermarket.

Japanese Green Bean Stir-Fry with Soba Noodles

1 1/2-2 lbs. chicken, sliced thin and *marinated overnight

*1/2 c. teriyaki sauce

*4 cloves minced garlic plus 2 cloves garlic

1 – 1 1/2 lbs. fresh green beans

4 cups shiitake mushroom caps, sliced

2 Tbs. toasted sesame seeds (toast in 350 degree oven 5 or 6 mins until brown)

1 Tbs. vinegar

1 Tbs. sesame oil

1 Tbs. cooking oil (we like safflower)

1 1/2 Tbs. minced shallot

1 Tbs. powdered or minced ginger

3 Tbs. tamari sauce (can sub. soy sauce)

1 package soba noodles (available in ethnic section of grocery store)

Marinade chicken 8 hours or overnight in teriyaki and garlic.

When ready to prepare: Parboil green beans over high heat 4-5 minutes until crisp-tender.  Drain and run under cool water or dunk in a bowl of ice water to stop cooking process.  Set aside.

Stir fry the chicken in the marinade until chicken is cooked through and lightly brown and liquid has evaporated.  Remove and set aside.

Add oils to wok or very large skillet and heat oil.  Add shallot, ginger, 2 cloves minced garlic, and mushrooms to hot (not smoking) oil.  Cook 2-3 mins. until mushrooms have softened.  Reduce heat to medium-low and add drained green beans, cooked chicken, tamari and vinegar.  Cook until green beans are hot, about 3 minutes.

3 Comments

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3 responses to “Japanese Green Bean Stir-Fry with Soba Noodles

  1. Pingback: Dilly Beans and Drying Dill | The Canny Preserver

  2. This looks sooooo good! Except for the mushrooms, of course, ha!

    • Yeah, I made Cecily sautee the mushrooms separately so mushroom lovers couls spoon them liberally over their portion (C) and non-mushroom lovers could try a bite and pass (me)! Lol! I always want to be willing to try, though.

      Sent from my iPhone

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