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Soba Noodles With Vegetables

Recipe By : Cooking Light, Nov/Dec 1994, page 191
Serving Size : 7 Preparation Time :0:12
Categories : Pasta

1/4 pound fresh snow peas
1 package 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
1 1/2 cups finely shredded carrot
1 cup thinly sliced fresh shiitake mushroom caps -- (2
1 ounce )


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).

Exported from MasterCook II

Serving Ideas : Serve immediately. NOTES : be substituted for soba noodles Nutr. Assoc. : 0 5020 2379 0 0 0 0 0 0 0 0 2495 4197

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