Soba Noodles with Vegetables |
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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Soba are Japanese noodles made from a combination of buckwheat and wheat flour. Look for them in the Asian-foods section of the supermarket or at an Asian grocery store. They have a dark brownish gray color and a slightly nutty flavor. If you can't find shiitake mushrooms, use an 8-ounce package of sliced button mushrooms. Ingredients:
8 ounces uncooked soba (buckwheat noodles) |
1 tablespoon canola oil |
1 tablespoon minced peeled fresh ginger |
1 tablespoon minced garlic |
1 cup sliced onion |
1 cup sliced red bell pepper |
2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and sliced |
1/4 teaspoon salt |
1 cup trimmed and halved snow peas |
1/2 cup mirin (sweet rice wine) |
1/4 cup low-sodium soy sauce |
2 teaspoons dark sesame oil |
Directions:
1. Cook noodles according to package directions; drain, reserving 1 tablespoon pasta water. Keep noodles warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 30 seconds. Add onion and bell pepper; cook 3 minutes or until golden brown, stirring often. Add mushrooms, salt, and reserved 1 tablespoon pasta water; cook 2 minutes or until mushrooms are tender, stirring frequently. Stir in snow peas, and cook 1 minute.
3. Combine mirin, soy sauce, and sesame oil in a small bowl, stirring with a whisk. Add mirin mixture and noodles to pan; toss to combine. Serve immediately.
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