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Name: Shoshoni Sesame Soba Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 tb Water; 1 c Chopped fresh spinach or; 1/2 c Broccoli florets; 1/4 c Julienned green onions; for; 1 tb Sesame oil; 1/4 c Sesame seeds; 1/2 c Julienned carrots; 6 tb Tamari; 2 ts Minced fresh gingerroot; 1 lb Buckwheat soba noodles; 1/2 c Sliced wild or domestic; 1/2 c Julienned red or green bell; 1 sm Onion; thinly sliced; 1/2 c Julienned daikon or jicama

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INGREDIENTS

4 tb Water
1 c Chopped fresh spinach or
1/2 c Broccoli florets
1/4 c Julienned green onions; for
1 tb Sesame oil
1/4 c Sesame seeds
1/2 c Julienned carrots
6 tb Tamari
2 ts Minced fresh gingerroot
1 lb Buckwheat soba noodles
1/2 c Sliced wild or domestic
1/2 c Julienned red or green bell
1 sm Onion; thinly sliced
1/2 c Julienned daikon or jicama

Servings

INSTRUCTIONS

8 SERVINGS VEGAN "Steam-frying" is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are saut6ed to bring Out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993]) In large pot, over high hear, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water. In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute. Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving. PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER. Recipe by: Vegetarian Times Magazine, January 1998, page 55

NOTES

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Shoshoni Sesame Soba Noodles

4 tb Water
1 c Chopped fresh spinach or
1/2 c Broccoli florets
1/4 c Julienned green onions; for
1 tb Sesame oil
1/4 c Sesame seeds
1/2 c Julienned carrots
6 tb Tamari
2 ts Minced fresh gingerroot
1 lb Buckwheat soba noodles
1/2 c Sliced wild or domestic
1/2 c Julienned red or green bell
1 sm Onion; thinly sliced
1/2 c Julienned daikon or jicama

8 SERVINGS VEGAN    "Steam-frying" is a favorite low-fat cooking technique among spa chefs and  is the method used to prepare this dish. The ingredients are saut6ed to  bring Out their flavors, then covered and steamed with a little liquid  until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone  and Anne Saks [The Book Publishing Company, 1993])    In large pot, over high hear, bring 3 quarts water to a boil. Add noodles,  stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring  occasionally. Drain and rinse with cold water.    In large skillet, heat oil over medium-high heat. Add onion, ginger and  sesame seeds and cook, stirring often, until onion is soft and sesame seeds  are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and  2 tablespoons water. Reduce heat to medium-low and cook, covered, 2  minutes. Add mushrooms, spinach or chard, broccoli and remaining 2  tablespoons water. Cover and steam 1 minute.    Add cooked noodles and tamari to vegetable mixture. Stir and continue to  cook until noodles are heated through. Garnish with green onions just  before serving.    PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0  CHOL.; 1,063MG SOD.; 6G FIBER.        Recipe by: Vegetarian Times Magazine, January 1998, page 55

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 8 servings

Calories: 75
Calories from Fat: 56 (75%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 589.5mg		20 %
Potassium 82.4mg		2 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 1.8g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 75

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