Shoshoni sesame soba noodles

8 servings

Ingredients

Quantity Ingredient
1 pounds Buckwheat soba noodles
1 tablespoon Sesame oil
1 small Onion; thinly sliced
2 teaspoons Minced fresh gingerroot
¼ cup Sesame seeds
½ cup Julienned carrots
½ cup Julienned red or green bell pepper
½ cup Julienned daikon or jicama
4 tablespoons Water
½ cup Sliced wild or domestic mushrooms
1 cup Chopped fresh spinach or chard leaves
½ cup Broccoli florets
6 tablespoons Tamari
¼ cup Julienned green onions; for garnish

Directions

8 SERVINGS VEGAN

"Steam-frying" is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are saut6ed to bring Out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993]) In large pot, over high hear, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water.

In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.

Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving.

PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 55 Converted by MM_Buster v2.0l.

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