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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Soba noodles are thin buckwheat strands of pasta and are a favorite noodle used in Japanese cooking. You should be able to find soba in any Asian market or department in your local grocery store. Ingredients:
8 ounces soba noodles, uncooked |
1 tablespoon light olive oil |
2 cups fresh shiitake mushrooms, sliced |
1 medium red bell pepper, cut into thin strips |
2 whole dried red chilies or 1/4 teaspoon red pepper flakes |
1 garlic clove, minced |
2 cups napa cabbage, shredded |
1/2 cup reduced-sodium fat-free chicken broth |
2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce |
1 tablespoon rice wine or 1 tablespoon dry sherry |
2 teaspoons cornstarch |
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes |
2 green onions, thinly sliced |
Directions:
1. In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
2. In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
3. In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.
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