Rev - Japanese Soba Noodles Robertson - xpost

[Guest guest]

Pat Hanneman posted this recipe...and I made it tonight. Not great, but good and

easy. Might be a good one to introduce kids to Asian and some veggies like

cabbage. I didn't have sesame seeds and though the parsley was for garnish, I

replaced it with chopped cilantro and threw lots in at end. I also added sweet

hot chili sauce at table (you know...the Vietnamese kind). I liked it ok... but

thought more veggies and red pepper flakes would make it better. While I

thought it a bit plain....I must have liked it fine because I had about 3 bowls

of it and made myself stop. I had no safflower oil so I used peanut oil. Yes,

I would make it again because of it's ease of making and it doesn't require any

meat or fowl. Fast/easy and uses stuff we always have on hand. (Would work with

most noodles, too, I think.) I used part orange bell peppers. Lots of other

veggies would work, too, I think, but these cook up quickly together at about

the same rate (cabbage and bells).

 

Brenda

 

 

* Exported from MasterCook *

 

Japanese Soba Noodles Robertson

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE:

1 tablespoon light brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons dry sherry

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger

1 garlic clove -- minced

1/4 teaspoon cayenne pepper

2 teaspoons cornstarch

STIRY FRY:

1 tablespoon safflower oil

1 red bell pepper -- thin strips

1/4 cup sliced scallions

1 cup shredded green cabbage

8 ounces buckwheat soba noodles -- cook, drain

2 tablespoons sesame seeds

2 tablespoons minced fresh parsley

 

1. In a shallow bowl, combine the sugar, soy, sherry, sesame oil, vinegar,

ginger, garlic and cayenne. Stir in the cornstarch and set aside.

 

2. Heat the safflower oil in a large skillet over medium high heat. Add the bell

pepper, scallions and cabbage and cook 3 minutes to soften. Add the sauce and

cook 2 minutes longer, stirring to thicken sauce. Add the cooked soba noodles,

tossing to coat.

 

3. Serve, garnished with sesame seeds and parsley.

 

Source:

" Some Like It Hot "

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Per Serving (excluding unknown items): 356 Calories; 13g Fat (31.7% calories

from fat); 11g Protein; 52g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1057mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat;

0 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4920 1384 0 0