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: http://atomic-temporary-17826715.wpcomstaging.com/2011/05/26/soba-noodle-soup/
Soba Noodles with Veal and Scallops
4 1/2 cups mushroom broth http://atomic-temporary-17826715.wpcomstaging.com/2011/05/26/soba-noodle-soup/
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.