Soba noodles with vegetables
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Fresh snow peas |
| 1 | pack | Soba -- (buckwheat noodles) |
| Uncooked | ||
| 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 | Cloves garlic -- finely | |
| Chopped | ||
| 1½ | cup | Finely shredded carrot |
| 1 | cup | Thinly sliced fresh shiitake |
| Mushroom caps -- (2 | ||
| Ounces) | ||
Directions
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: