Title: Soba (Buckwheat Noodles) With Snow Peas
Categories: Pasta
Yield: 4 -6 serving
MMMMM----------------------------SOBA---------------------------------
1 1/2 tb Sesame oil
1 lg Onion; cut in half and
-sliced
1 lg Carrot; thinly sliced
1 1/2 c Snow peas; (up to 2)
8 oz Soba; (buckwheat noodles)
MMMMM---------------------------SAUCE--------------------------------
1 1/2 c Canned vegetable stock
3 tb Soy sauce; to taste, (up to
-4)
3 tb Dry sherry
1/2 ts Grated fresh ginger; to
-taste, (up to 1)
2 tb Cornstarch; dissolved in 1/4
-cup cold water
Chopped cashews for topping;
-optional
Heat the sesame oil in a stir-fry pan or wok. Stir-fry the onion and
carrot over moderately high heat until tender-crisp. Add the snow
peas and stir-fry just until they have lost their raw quality but are
still quite crisp.
Break the noodles in half and cook them al dente. Watch them
carefully, as they cook rather quickly.
Combine all the ingredients for the sauce in a small mixing bowl and
stir well to combine. When the noodles are done, drain them and add
them to the stir-fry pan along with the sauce. Toss together. Cook
just until everything is thoroughly heated through and the sauce has
thickened.
Serve at once, topping each serving with chopped cashews, if desired.
