Soba Noodles with Vegetables

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Soba Noodles with Vegetables Ingredients

1/4 lb Fresh snow peas	2 ts Vegetable oil
1 pk Soba, (buckwheat noodles)	1 c Thinly sliced green onions
1 c Hot water	2 Cloves garlic, finely
2 tb Creamy peanut butter	1 1/2 c Finely shredded carrot
2 tb Low-sodium soy sauce	1 c Thinly sliced fresh shiitake
1 tb Dark sesame oil

Instructions for Soba Noodles with Vegetables

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.

Main Ingredient: PastaCuisine: Uncategorized

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