Vegan Wednesday-Soba Noodles w/ Shredded Vegetables and Spicy Peanut Sauce

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Soba Noodles w/ Shredded Vegetables and Spicy Peanut Sauce

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium carrot

1/4 pound snow peas -- strings removed

1/2 pound button mushroom -- thinly sliced

1/2 cup vegetable stock OR water

3 tablespoons creamy peanut butter

2 tablespoons rice wine vinegar

1 tablespoon brown rice syrup

2 teaspoons grated fresh ginger

2 cloves garliic -- minced

2 teaspoons soy sauce

1/4 teaspoon cayenne

10 ounces dry buckwheat soba noodles

1 tablespoon dark sesame oil

2 tablespoons dry sherry

1 small yellow onion -- finely diced

2 cups finely shredded green OR Napa cabbage

1 cup fresh mung bean or soy bean sprouts

4 lime wedge

 

Cut the carrot into matchsticks. Sllice the snow peas lengthwise into thin

slivers.

For the peanut sauce, whisk together the stock, peanut butter, vinegar, rice

syrup, ginger, garlic, soy sauce, and cayenne until well combined. Set aside.

Bring about 12 cups of water to a boil in a large pot. Add the soba noodles and

stir to separate. As soon as the water returns to a rolling boil, add 1 cup of

cold water. Return to boiling, then immediately turn off the heat and leave the

noodles in the hot water for 5 minutes. Drain well, without rinsing.

Heat the oil and sherry in a wok or heavy-bottomed skillet over medium-high

heat. Add the onion and stir-fry for 2 minutes. Add the carrot, snow peas,

cabbage, mushrooms, and salt. Stir-fry for 4-5 minutes, until the vegetables

have begun to wilt. Add the peanut sauce and cook about 1 minute, until

bubbling. Add the noodles and toss gently, until well combined with sauce and

vegetables. Add another few tablespoons of stock if the mixture seems too dry.

Divide among four heated serving bowls and top each serving with a quarter of

the sprouts. Nestle a lime wedge into each bowl and serve immediately.

 

Description:

" Soba noodles get their distinctive flavor from buckwheat flour. You

can purchase them at Asian markets or natural-food stores. Take your

time cutting the vegetables very thinly; from that point on the

preparation is quite simple. "

Source:

" The Vegan Gourmet "

 

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Per serving: 90 Calories (kcal); 4g Total Fat; (36% calories from fat); 3g

Protein; 12g Carbohydrate; 0mg Cholesterol; 183mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0