Soba with Cashew Ginger Sauce and Broccoli Florets
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Yield: 4 Servings Ready in 1 hours
1 people trying soon
|8 ozSoba noodles|
|1 mdGarlic clove; chopped|
|1 tbLow sodium Tamari soy sauce|
|1 1/2 Inches ginger; minced|
|2 cBroccoli florets|
|1 Carrot; finely shredded|
|1/2 cCashews; unsalted|
|1/4 cHot water; PLUS|
|Low sodium tamari soy sauce|
|2 tbVegetable oil; mild|
|1/2 Lime; juiced|
|1 1/2 tsChopped fresh cilantro; or|
|1/4 cHot water; as needed|
Soba with Cashew Ginger Sauce and Broccoli Florets Preparation
BROCCOLI (8 MINS) - Rinse and cut the broccoli; slice the stem; separate the head into bite sizes florets. Steam or Microwave the stems for 2 minutes. Add the florets and cook for another 4 minutes. Drain. NOODLES (8MINS) - Soba noodles (ramen or Chuka Soba) will be cooked in a pot with plenty of boiling water. Set the water on to boil; 5 mins. Flavor the water with a Dash of a salt substitute or Perc (optional). Add the noodles and boil for 2 minutes. When the noodles come to the surface stir well several times with chopsticks or a fork to separate strands. Drain. SAUCE (8 MINS) -- In a dry skillet, warm the cashews over medium heat for 5 minutes, roasting often to prevent burning. Set aside to cool. Peel and finely mince the ginger. Chop a medium clove of garlic. Place the nuts, ginger, garlic, cilantro leaves into a food processor fitted with the metal blade. Chop, pulsing, until fine. Add soy sauce, lime juice, and vegetable oil (light olive oil). Blend, until fairly fine and starting to get creamy. Continue to blend while adding the water a little at a time through the chute, up to 1/2 cup. The noodles are absorbant. MAKES 3/4 cup of a cashew-butter. In a large serving bowl, toss the noodles with the sauce to coat. Toss with the broccoli. Serve with shredded carrot garnish and more tamari sauce; both condiments will add greater depth of flavor. Serves 4: mc-PER SERVING 32% cff: 408 cals; 16g fat; 14g prot; 60g carb; 0mg chol; 598mg sod; 4.3g fiber. Tip: The times overlap. >Recipe adapted from *A Taste of Heaven and Earth by Bettina Vitell (Harper: 1993) >REVIEW: Tested and thoroughly enjoyed. Zesty. A "cha-cha" dish that sets the shoulders to dancing. 4 star, keeper, repeat! --Pat and Bob Hanneman Mar98 (Kitpath) < http://wizard.ucr.edu/~phannema > Recipe by: Hannemans A Taste of Heaven and Earth* Posted to MC-Recipe Digest by KitPATh
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