Garlic soba with broccoli rabe - nina simonds

6 servings

Ingredients

Quantity Ingredient
1½ tablespoon Safflower; or corn oil
1½ teaspoon Toasted sesame oil
2 tablespoons Very thinly sliced garlic
1½ teaspoon Crushed red pepper
1½ pounds Broccoli rabe; see*
¼ cup Chinese rice wine; or
Sake; mixed with
3 tablespoons Water
1 pounds Soba; cooked see **
¾ cup Toasted pine nuts; optional
***sweet soy sauce:***; mix together
3 tablespoons Soy sauce
2 tablespoons Water
1½ teaspoon Sugar

Directions

* broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths

** soba, cooked until just tender, rinsed under warm water, and drained 1. Heat a wok or a heavy skillet over medium heat. Add both the oils and heat until hot, about 30 seconds. Add the garlic and red pepper and stir-fry until the garlic is lightly golden, about 30 seconds. Add the broccoli rabe, turn up the heat to high, and add the rice wine mixture.

Stir-fry for 30 seconds, then cover and cook for l ½ to 2 minutes, or until the broccoli is tender.

2. Add the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve.

Notes: I first fell in love with soba in the little noodle houses in Japan.

There the noodles are served hot in soups or cold with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, they're simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or cauliflower if you can't find broccoli rabe.

Recipe by: Asian Noodles, by Nina Simonds Converted by MM_Buster v2.0l.

Related recipes