Chile Noodles (stir-fry)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (8 7/8 ounce) package uncooked soba noodles
• 1/2 cup low sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sugar
• 3 tablespoons chinese black vinegar (worcestershire sauce can be substituted)
• 2 teaspoons dark sesame oil
• 1 teaspoon vegetable oil
• 2 1/2 tablespoons minced peeled fresh ginger
• 10 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 cups vertically sliced red onions
• 2 1/2 cups julienne-cut zucchini (about 2 medium)
• 2 1/2 cups julienne-cut yellow squash (about 3 small)
• 1/4 cup minced fresh parsley

Recipe

• 1 cook soba in boiling water 4 minutes; drain.
• 2 rinse under cold water, drain and set aside.
• 3 combine soy sauce, mirin, sugar, and black vinegar in a small bowl; stir well and set aside.
• 4 heat oils in a large nonstick skillet or wok over medium-high heat.
• 5 add ginger, garlic, and red pepper; stir fry 15 seconds before adding onion.
• 6 stir fry for 1 minute.
• 7 add zucchini and squash; stir fry 1 1/2 minutes or until crisp-tender.
• 8 remove from heat; add noodles, soy sauce mixture, and parsley, tossing gently to coat.