Soba Noodles with Veal and Scallops

I really couldn’t decide what I wanted to do today but I knew it would have to involve veal and scallops, as they were in the freezer.   Aside:  It’s so boring just cooking out of the freezer, but one has to do what one has to do.

Anyway, I had some dried Chinese mushrooms in the freezer also and decided to make a broth for a Wagamama-like noodle bowl.  For the broth, see:

Soba Noodles with Veal and Scallops

4 1/2 cups mushroom broth

1 can nameke mushrooms

1lb veal, cut into strips

2 cups tiny scallops

4 tbsp peanut oil

5 scallions, sliced

3 cloves garlic, slivered

1 red bell pepper, sliced

1 green bell pepper, sliced

3 tbsp soy sauce

2 tbsp rice vinegar

2 tsp cornstarch

1 tsp sugar

4 bundles soba noodles

2 hard boiled eggs, halved

Prepare the mushroom broth and add the nameke mushrooms.  Set aside and keep warm.

Quickly stir fry the veal and scallops in 2 tbsp of the oil, remove and set aside.  Add the remaining 2 tbsp of oil to the pan and quickly saute the scallions, garlic and bell peppers.

Mix the soy sauce, vinegar, cornstarch and sugar together, then add it to the pan with the vegetables.  Boil until thickened.  Stir in the veal and scallops, then set aside and keep warm.

Bring the broth to a boil, add the soba noodles and cook according to package instructions.  Divide the noodles into 4 bowls, top with the veal, scallops, vegetables, broth and egg halves.

About cookinginsens

An American living in Burgundy, France
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16 Responses to Soba Noodles with Veal and Scallops

  1. A real surf and turf combination. I love noodles. I love broth noodle dishes. And this looks yummy. I must admit i’ve never tried veal though. Love the addition of the egg too.

  2. You always pick the best meats to cook with. This looks fantastic.

  3. Kathy says:

    Looks delicious and an interesting flavor combination. Would be perfect for these cold winterish nights we are getting nowadays. I also love your recipe for the broth – would have never thought to save the liquid to do a broth – so easy and great!

  4. Fay says:

    While adding flavor and texture, the egg also accents the dish visually. The egg makes it look like art. I do like that egg.

  5. ceciliag says:

    it is true what greg said you pick very good meats and i think this is one of the reasons that i am sure your meals taste fantastic, as well as looking fantastic, plus you have such a balance in your choices of ingredients. another super bowl of loveliness.. c

  6. tokyohamster says:

    this is a great take on a soba! i never thought to pair it with veal and scallops – i always stick to more traditionally Asian ingredients. great thinking outside of the box!

  7. I’m a big fan of Asian noodle bowls and the traditional toppings but if I have good broth and noodles, I’ll top with whatever is available. So good!

  8. Love 2 Type says:

    looks delicious..

  9. Carole says:

    Hi there I am collecting recipes using scallops today. Please do drop me a line on if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

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