Soba Noodles With Vegetables |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 7 |
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From Cooking Light. I love dishes like this and usually end up cleaning out the refrigerator with a little bit of whatever veggies I have left. Feel free to add/subract any that you would like. Ingredients:
1/4 lb fresh snow pea |
1 (6 ounce) package soba noodles, uncooked (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 onion |
2 garlic cloves, finely chopped |
1 1/2 cups finely shredded carrots |
1 cup thinly sliced fresh shiitake mushroom (2 caps) |
Directions:
1. Trim ends off peas, and remove the strings; thinly slice each pea lengthwise. Set aside.
2. Bring water to a boil in a Dutch oven.
3. Add soba; return to a boil, and cook 2 minutes.
4. Drain and rinse under cold, running water; drain well.
5. Set aside.
6. Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well, and set aside.
7. Heat oil in a large nonstick skillet over medium heat.
8. Add green onions and garlic; sauté‚2 minutes.
9. Add sliced snow peas and carrot; sauté‚1 minute.
10. Add mushroom caps, and saute, 2 minutes.
11. Add peanut butter mixture; cook 1 minute, stirring constantly.
12. Add soba, and cook 1 minute or until thoroughly heated, stirring constantly.
13. Yield: 7 servings (serving size: 1 cup).
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