Japanese Soba Noodles with Rolled Omelette

Name: Japanese Soba Noodles with Rolled Omelette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 garlic cloves, chopped; ¼ cup (60 ml) low-sodium soy sauce; 2 tbsp brown sugar; 2 tbsp fresh ginger, chopped; 2 tbsp miso; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) toasted sesame oil; ½ lb (225 g) soba noodles; 4 cups (340 g) napa cabbage, cubed; 3 tbsp (45 ml) vegetable oil; 6 oz (170 g) shiitake mushrooms, stems removed, thinly sliced; ¼ lb (115 g) baby broccoli, cut into 1-inch (2.5 cm) pieces; 1 large carrot, julienned; 4 eggs; 2 tsp (10 ml) low-sodium soy sauce; 1 tsp brown sugar; 1 tbsp (15 ml) toasted sesame oil; 1 tbsp chives, finely chopped

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Preparation 30 min
Cooking 20 min
Servings 4

Végétarien
Sans noix
Sans lactose
Sans produits laitiers

Ingredients

Sauce
- 2 garlic cloves, chopped
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp fresh ginger, chopped
- 2 tbsp miso
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
Noodles and Vegetables
- ½ lb (225 g) soba noodles
- 4 cups (340 g) napa cabbage, cubed
- 3 tbsp (45 ml) vegetable oil
- 6 oz (170 g) shiitake mushrooms, stems removed, thinly sliced
- ¼ lb (115 g) baby broccoli, cut into 1-inch (2.5 cm) pieces
- 1 large carrot, julienned
Omelette
- 4 eggs
- 2 tsp (10 ml) low-sodium soy sauce
- 1 tsp brown sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp chives, finely chopped

Preparation

Sauce
- In a bowl, combine all of the ingredients. Set aside.
Noodles and Vegetables
- In a pot of boiling water, cook the soba noodles until al dente. Drain and toss with oil.
- Meanwhile, in a large non-stick skillet over high heat, cook the cabbage in 1 tbsp (15 ml) of the oil for 5 minutes or until al dente. Lightly season with salt and pepper. Set aside on a large plate.
- In the same skillet, cook the mushrooms, baby broccoli and carrot in the remaining oil for 5 minutes or until al dente. Lightly season with salt and pepper. Set aside with the cabbage.
- In the same skillet over medium-high heat, heat the reserved sauce for 2 minutes. Add the vegetables and noodles. Toss well to coat in the sauce. Transfer to a serving dish and keep warm.
Omelette
- In a bowl, whisk the eggs, soy sauce and brown sugar. Season with salt and pepper.
- In the same skillet used to cook the vegetables over medium-high heat, cook the egg mixture in the sesame oil, swirling the skillet from side to side to completely cover the bottom with the egg, until cooked through. Sprinkle with chives. Remove from the heat.
- Using a spatula, unstick the edge of the omelette from the side of the skillet. Slide the omelette onto a work surface. Using your hands, roll up the omelette and cut into 4 equal pieces.
- Serve the omelette over the soba noodles and vegetables.

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Japanese Soba Noodles with Rolled Omelette

Categories

Ingredients

Sauce

Noodles and Vegetables

Omelette