Fried Soba Noodles and Vegetables in Teriyaki Sauce

TOTAL TIME: 1 hr 15 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 35 min
YIELD: 4 servings
LEVEL: Intermediate


  • 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
  • 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
  • 1/4 cup cornstarch dissolved in 1/4 cup water
    • 1 pound soba noodles
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      Heat 2 quarts water to boiling for the noodles.

      To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.

      Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.

      Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.

      For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.

      While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.

      Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.

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