pasta - Soba with spicy spinach

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* Exported from MasterCook *

 

Soba Noodles with Spicy Greens

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-09 Jack Bishop

 

Amount Measure Ingredient -- Preparation Method

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12 ounces dried soba noodles

1 tablespoon peanut or canola oil

1 tablespoon asian sesame oil

4 medium garlic cloves -- minced

1 teaspoon hot red pepper flakes

1 pound leafy greens (see note) -- to 1 1/2 pounds

1/4 cup mirin wine or sherry

2 tablespoons soy sauce

 

PREP GREENS: remove tough stems, cut leaves into 1-inch pieces; 8-cups

 

1. Bring 4 quarts of water to boil in large pot. Add soba noodles and cook until

al dente, 4 to 5 minutes. Drain and rinse under warm running water to remove

excess starch. Set noodles aside.

 

2. Heat oils in large wok or nonstick skillet. When oils are quite hot, add

garlic and hot red pepper flakes and stir-fry until fragrant, about 20 seconds.

Add greens and cook, stirring to coat with oil, about 30 seconds. Add mirin and

1/2 cup water, cover, and cook until greens are tender, 2 to 4 minutes.

 

3. Uncover wok and add soba noodles and soy sauce. Stir-fry to combine

ingredients and reheat noodles, about 1 minute. Serve immediately.

 

PER SERVING: 452 calories, 19 g protein, 9 g fat, 76 g carbohydrates, 6 g fiber,

357 mg sodium, 123% vitamin A, 274% vitamin C, 22% calcium

 

Source:

" Natural Health, 1999-03 "

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Per Serving (excluding unknown items): 400 Calories; 8g Fat (16.9% calories from

fat); 16g Protein; 70g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1278mg

Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : The hearty flavor of buckwheat noodles is a good foil for the pungent

flavors of garlic, hot red pepper flakes, and leafy greens. Imported soba

noodles are darker and have a more robust " groaty " flavor, while domestic brands

tend to be lighter and milder. Use bok choy, broccoli rabe, Chinese broccoli, or

kale, adjusting the cooking time as necessary Depending on how much of the stem

is attached, you will need between 1 and 1 1/2 pounds of greens to yield the

necessary 8 cups of chopped leaves.

 

Nutr. Assoc. : 1384 1074 1356 0 4714 1423 0 0