Soba noodles with vegetables

7 Servings

Ingredients

Quantity Ingredient
¼ pounds Fresh snow peas
1 pack Soba -- (buckwheat noodles)
Uncooked
1 cup Hot water
2 tablespoons Creamy peanut butter
2 tablespoons Low-sodium soy sauce
1 tablespoon Dark sesame oil
2 teaspoons Vegetable oil
1 cup Thinly sliced green onions
2 Cloves garlic -- finely
Chopped
1½ cup Finely shredded carrot
1 cup Thinly sliced fresh shiitake
Mushroom caps -- (2
Ounces)

Directions

Trim ends off peas, and remove the strings; thinly slice each pea lengthwise. Set aside.

Bring water to a boil in a Dutch oven. Add soba; return to a boil, and cook 2 minutes.

Drain and rinse under cold, running water; drain well. Set aside.

Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well, and set aside.

Heat oil in a large nonstick skillet over medium heat. Add green onions and garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add mushroom caps, and saute, 2 minutes. Add peanut butter mixture; cook 1 minute, stirring constantly. Add soba, and cook 1 minute or until thoroughly heated, stirring constantly. Yield: 7 servings (serving size: 1 cup).

Recipe By : Cooking Light, Nov/Dec 1994, page 191 From: Date:

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