Although the ingredient list is long, it's easy to make, especially since the peanut sauce can be made well ahead of time.

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Name: Spicy Soba Noodle Stir-fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 1/2 cups Smooth peanut butter; 1/4 cup Brown rice vinegar; 1 small Red onion finely chopped; 2 tablespoons Fresh cilantro finely chopped; 2 tablespoons Fresh ginger finely chopped; 1 clove Garlic minced; 1 tablespoon Crushed red chile flakes; 1 tablespoon Ketchup; 1/4 cup Tamari soy sauce or Shoyu soy sauce; 1 tablespoon Hot sauce (Asian variety probably gives better flavor); 1/4 cup Agave nectar; 1 tablespoon Sesame Oil (toasted or regular; toasted gives a better flavor); 1 package (8-oz) Tempeh cubed; 1 teaspoon Extra Virgin Olive Oil; 1 pinch Sea salt; 1 pound Soba noodles or thin pasta; 3 tablespoons Extra Virgin Olive Oil; 2 teaspoons Garlic minced; 2 teaspoons Fresh ginger minced; 3/4 cup Onion chopped; 1 cup Green cabbage shredded; 1/2 cup String beans (or snow peas or snap peas) trimmed and blanched; 1 1/2 cup Broccoli crowns cut and blanched; 1 Red bell pepper seeded and thinly sliced; 1 Green bell pepper seeded and thinly sliced; 1/2 cup Bok choy sliced and blanched; 1 tablespoon Tamari soy sauce or Shoyu soy sauce; 2 1/2 teaspoons Toasted sesame oil

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INGREDIENTS

PEANUT SAUCE
1 1/2 cups Smooth peanut butter
1/4 cup Brown rice vinegar
1 small Red onion ; finely chopped
2 tablespoons Fresh cilantro ; finely chopped
2 tablespoons Fresh ginger ; finely chopped
1 clove Garlic ; minced
1 tablespoon Crushed red chile flakes
1 tablespoon Ketchup
1/4 cup Tamari soy sauce ; or Shoyu soy sauce
1 tablespoon Hot sauce ; (Asian variety probably gives better flavor)
1/4 cup Agave nectar
1 tablespoon Sesame Oil ; (toasted or regular; toasted gives a better flavor)
SOBA NOODLES AND TEMPEH
1 package (8-oz) Tempeh ; cubed
1 teaspoon Extra Virgin Olive Oil
1 pinch Sea salt
1 pound Soba noodles ; or thin pasta
STIR-FRY
3 tablespoons Extra Virgin Olive Oil
2 teaspoons Garlic ; minced
2 teaspoons Fresh ginger ; minced
3/4 cup Onion ; chopped
1 cup Green cabbage ; shredded
1/2 cup String beans ; (or snow peas or snap peas) trimmed and blanched
1 1/2 cup Broccoli crowns ; cut and blanched
1 Red bell pepper ; seeded and thinly sliced
1 Green bell pepper ; seeded and thinly sliced
1/2 cup Bok choy ; sliced and blanched
1 tablespoon Tamari soy sauce ; or Shoyu soy sauce
2 1/2 teaspoons Toasted sesame oil

Servings

INSTRUCTIONS

1. To prepare the peanut sauce, place all of the ingredients with 2 cups of water in a blender and blend until smooth. The sauce will keep in the refrigerator, covered, for up to a week. Bring to room temperature before serving.

2. Place the tempeh cubes in a nonreactive bowl and cover with the peanut sauce. Refrigerate for at least a half hour or up to overnight. Drain and set aside.

3. To prepare the soba noodles, bring a large soup pot of water to a boil and add the salt and olive oil. Add the soba noodles and cook until just tender, about 10 minutes (follow instructions on package). Drain and set aside.

4. To prepare the stir-fry, heat the olive oil in a large saute pan or wok over high heat. Add tempeh and saute for 3 to 5 minutes. Add the garlic, ginger, onion, cabbage, string beans, and broccoli and stir-fry for 5 minutes, then add the peppers, bok choy, and mushrooms and saute for about 2 minutes. Add the peanut sauce and continue to saute, tossing the vegetables, tempeh cubes, and sauce together until desired doneness is reached, about 5 to 10 minutes, depending on your taste.

5. Add the tamari or shoyu soy sauce and sesame oil and stir-fry for an additional 3 minutes. Serve the vegetables over the soba noodles with additional peanut sauce, if desired.

NOTE ON STIR-FRYING

Stir-frying is one of the quickest preparation methods and takes only a few minutes if you prepare the ingredients ahead of time. Traditional stir-frying is done in a wok set over a high flame and requires very little fat because the high heat and constant stirring of the food sears in the moisture, flavor, and nutrients.

SOME STIR-FRYING TIPS

* Cut all the ingredients to the same size for even cooking

* Add teh ingredients accordinng to the length of time they need to cook; quick-cooking ingredients go in last

* Consider color and texture in choosing ingredients for a stir fry

* For low-fat stir-frying, substitute water for oil

From The Candle Cafe Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman, p. 124-125

NOTES

Terrific! Great flavor and texture! The peanut sauce is fantastic, and goes well with the soba noodles and stir-fried vegetables. Don't be scared away by the long ingredients list - this is super easy to make, especially the peanut sauce. This would also be good with tofu. If using tofu, cook the tofu longer, perhaps 10 minutes, for the best texture. Tofu may have the best flavor if marinated overnight, but 30 minutes should be sufficient.

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Spicy Soba Noodle Stir-fry

PEANUT SAUCE
1 1/2 cups Smooth peanut butter
1/4 cup Brown rice vinegar
1 small Red onion finely chopped
2 tablespoons Fresh cilantro finely chopped
2 tablespoons Fresh ginger finely chopped
1 clove Garlic minced
1 tablespoon Crushed red chile flakes
1 tablespoon Ketchup
1/4 cup Tamari soy sauce or Shoyu soy sauce
1 tablespoon Hot sauce (Asian variety probably gives better flavor)
1/4 cup Agave nectar
1 tablespoon Sesame Oil (toasted or regular; toasted gives a better flavor)
 SOBA NOODLES AND TEMPEH
1 package (8-oz) Tempeh cubed
1 teaspoon Extra Virgin Olive Oil
1 pinch Sea salt
1 pound Soba noodles or thin pasta
 STIR-FRY
3 tablespoons Extra Virgin Olive Oil
2 teaspoons Garlic minced
2 teaspoons Fresh ginger minced
3/4 cup Onion chopped
1 cup Green cabbage shredded
1/2 cup String beans (or snow peas or snap peas) trimmed and blanched
1 1/2 cup Broccoli crowns cut and blanched
1 Red bell pepper seeded and thinly sliced
1 Green bell pepper seeded and thinly sliced
1/2 cup Bok choy sliced and blanched
1 tablespoon Tamari soy sauce or Shoyu soy sauce
2 1/2 teaspoons Toasted sesame oil

1.  To prepare the peanut sauce, place all of the ingredients with 2 cups of water in a blender and blend until smooth.  The sauce will keep in the refrigerator, covered, for up to a week.  Bring to room temperature before serving.

2.  Place the tempeh cubes in a nonreactive bowl and cover with the peanut sauce.  Refrigerate for at least a half hour or up to overnight.  Drain and set aside.

3.  To prepare the soba noodles, bring a large soup pot of water to a boil and add the salt and olive oil.  Add the soba noodles and cook until just tender, about 10 minutes (follow instructions on package).  Drain and set aside.

4.  To prepare the stir-fry, heat the olive oil in a large saute pan or wok over high heat.  Add tempeh and saute for 3 to 5 minutes.  Add the garlic, ginger, onion, cabbage, string beans, and broccoli and stir-fry for 5 minutes, then add the peppers, bok choy, and mushrooms and saute for about 2 minutes.  Add the peanut sauce and continue to saute, tossing the vegetables, tempeh cubes, and sauce together until desired doneness is reached, about 5 to 10 minutes, depending on your taste.

5.  Add the tamari or shoyu soy sauce and sesame oil and stir-fry for an additional 3 minutes.  Serve the vegetables over the soba noodles with additional peanut sauce, if desired.

NOTE ON STIR-FRYING
Stir-frying is one of the quickest preparation methods and takes only a few minutes if you prepare the ingredients ahead of time.  Traditional stir-frying is done in a wok set over a high flame and requires very little fat because the high heat and constant stirring of the food sears in the moisture, flavor, and nutrients.

SOME STIR-FRYING TIPS
* Cut all the ingredients to the same size for even cooking
* Add teh ingredients accordinng to the length of time they need to cook; quick-cooking ingredients go in last
* Consider color and texture in choosing ingredients for a stir fry
* For low-fat stir-frying, substitute water for oil

From The Candle Cafe Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman, p. 124-125

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (325g)
Recipe Makes: 6

Calories: 577
Calories from Fat: 232 (40%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 2281.1mg		79 %
Potassium 719.1mg		19 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 70g
Protein 20.5g		29 %
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.

About Our Nutrition Facts

Calories per serving: 577

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