Shoshoni sesame soba noodles
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Buckwheat soba noodles |
| 1 | tablespoon | Sesame oil |
| 1 | small | Onion; thinly sliced |
| 2 | teaspoons | Minced fresh gingerroot |
| ¼ | cup | Sesame seeds |
| ½ | cup | Julienned carrots |
| ½ | cup | Julienned red or green bell pepper |
| ½ | cup | Julienned daikon or jicama |
| 4 | tablespoons | Water |
| ½ | cup | Sliced wild or domestic mushrooms |
| 1 | cup | Chopped fresh spinach or chard leaves |
| ½ | cup | Broccoli florets |
| 6 | tablespoons | Tamari |
| ¼ | cup | Julienned green onions; for garnish |
Directions
8 SERVINGS VEGAN
"Steam-frying" is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are saut6ed to bring Out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993]) In large pot, over high hear, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water.
In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.
Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving.
PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 55 Converted by MM_Buster v2.0l.