Stir-Fried Soba Noodles with Pickled Ginger Stir-Fried Soba Noodles with Pickled Ginger

Author: Canadian Living

Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2006



Cut chicken lengthwise into 1/4-inch (5 mm) wide strips. In bowl, toss together chicken, 1 tbsp (15 mL) of the soy sauce, the sake, sesame oil and sugar; marinate in refrigerator for 30 minutes.

Cut carrot in half lengthwise; thinly slice crosswise. Thinly slice green pepper. Set aside.

In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture, in batches, until browned, about 3 minutes. Remove to clean bowl.

Add remaining oil to wok; stir-fry carrot, green pepper, cabbage and garlic until tender-crisp, about 2 minutes. Add to chicken.

Add noodles, 3/4 cup (175 mL) water and remaining soy sauce to wok; cover and steam, breaking up noodles with spoon, until softened, about 3 minutes.

Return chicken mixture to wok; stir-fry until heated through, about 1 minute. Stir in ginger and green onions.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 366 mg
  • Protein 14 g
  • Calories 190.0
  • Total fat 8 g
  • Cholesterol 26 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g


  • Iron 7.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 23.0
  • Vitamin C 23.0
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Stir-Fried Soba Noodles with Pickled Ginger