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Soba Noodles with Vegetables

1/4 lb Fresh snow peas
1 pk Soba -- (buckwheat noodles) Uncooked
1 c Hot water
2 tb Creamy peanut butter
2 tb Low-sodium soy sauce
1 tb Dark sesame oil
2 ts Vegetable oil
1 c Thinly sliced green onions
2 Cloves garlic -- finely chopped
1 1/2 c Finely shredded carrot
1 c Thinly sliced fresh shiitake mushroom caps -- (2 Ounces)


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).

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