Yield: 7 Servings
|¼ pounds||Fresh snow peas|
|1 pack||Soba -- (buckwheat noodles)|
|1 cup||Hot water|
|2 tablespoons||Creamy peanut butter|
|2 tablespoons||Low-sodium soy sauce|
|1 tablespoon||Dark sesame oil|
|2 teaspoons||Vegetable oil|
|1 cup||Thinly sliced green onions|
|2 \N||Cloves garlic -- finely|
|1½ cup||Finely shredded carrot|
|1 cup||Thinly sliced fresh shiitake|
|\N \N||Mushroom caps -- (2|
Trim ends off peas, and remove the strings; thinly slice each pea lengthwise. Set aside.
Bring water to a boil in a Dutch oven. Add soba; return to a boil, and cook 2 minutes.
Drain and rinse under cold, running water; drain well. Set aside.
Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well, and set aside.
Heat oil in a large nonstick skillet over medium heat. Add green onions and garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add mushroom caps, and saute, 2 minutes. Add peanut butter mixture; cook 1 minute, stirring constantly. Add soba, and cook 1 minute or until thoroughly heated, stirring constantly. Yield: 7 servings (serving size: 1 cup).
Recipe By : Cooking Light, Nov/Dec 1994, page 191 From: Date: