Garlic soba with broccoli rabe - nina simonds
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Safflower; or corn oil |
| 1½ | teaspoon | Toasted sesame oil |
| 2 | tablespoons | Very thinly sliced garlic |
| 1½ | teaspoon | Crushed red pepper |
| 1½ | pounds | Broccoli rabe; see* |
| ¼ | cup | Chinese rice wine; or |
| Sake; mixed with | ||
| 3 | tablespoons | Water |
| 1 | pounds | Soba; cooked see ** |
| ¾ | cup | Toasted pine nuts; optional |
| ***sweet soy sauce:***; mix together | ||
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Water |
| 1½ | teaspoon | Sugar |
Directions
* broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths
** soba, cooked until just tender, rinsed under warm water, and drained 1. Heat a wok or a heavy skillet over medium heat. Add both the oils and heat until hot, about 30 seconds. Add the garlic and red pepper and stir-fry until the garlic is lightly golden, about 30 seconds. Add the broccoli rabe, turn up the heat to high, and add the rice wine mixture.
Stir-fry for 30 seconds, then cover and cook for l ½ to 2 minutes, or until the broccoli is tender.
2. Add the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve.
Notes: I first fell in love with soba in the little noodle houses in Japan.
There the noodles are served hot in soups or cold with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, they're simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or cauliflower if you can't find broccoli rabe.
Recipe by: Asian Noodles, by Nina Simonds Converted by MM_Buster v2.0l.