1/4 lb Fresh snow peas
1 package Soba, (buckwheat noodles) uncooked
1 cup Hot water
2 tbsp Creamy peanut butter
2 tbsp Low-sodium soy sauce
1 tbsp Dark sesame oil
2 tsp Vegetable oil
1 cup Thinly sliced green onions
2 Cloves garlic, finely chopped
1 1/2 cup Finely shredded carrot
1 cup Thinly sliced fresh shiitake mushroom caps, (2 ounces)
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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).
Per serving: 176 Calories; 7g Fat (31% calories from fat); 6g Protein; 26g Carbohydrate; 0mg Cholesterol; 218mg Sodium
Serving Ideas : Serve immediately.
NOTES : Soba noodles can be found at Oriental markets. Angel hair pasta can be substituted for soba noodles.
Recipe by: Cooking Light, Nov/Dec 1994, page 191
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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