Soba Noodles With Snow Peas And Mushrooms Recipes
SNOW PEAS AND SOBA NOODLES
Make and share this Snow Peas and Soba Noodles recipe from Food.com.
Provided by Mulligan
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Variation: Substitute thinly sliced cooked chicken breast for the tofu.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
STIR-FRIED SNOW PEAS WITH SOBA
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 18
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams
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- To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
- Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
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