Snow Peas and Soba Noodles |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this in the NY Times and thought it would be yummy! I plan on trying it soon. Ingredients:
1 tablespoon peanut butter (to taste) |
1 tablespoon soy sauce |
2 tablespoons white wine vinegar or 2 tablespoons seasoned rice wine vinegar |
1 -2 teaspoon fire oil (to taste) |
1 pinch cayenne |
1 pinch salt & freshly ground black pepper |
2 large garlic cloves, minced |
1 tablespoon fresh ginger, finely minced |
1 tablespoon sesame oil |
1/2 cup vegetable broth or 1/2 cup chicken broth |
2 tablespoons canola oil |
1/2 lb snow peas, strings and stem ends removed |
1 bunch scallion, white and light green parts only |
1/4 lb firm tofu, sliced (optional) |
8 ounces soba noodles, cooked |
4 large radishes, trimmed, cut in half, and thinly sliced |
3 tablespoons cilantro, chopped |
Directions:
1. 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.
2. 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.
3. Variation: Substitute thinly sliced cooked chicken breast for the tofu.
4. 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.
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