Here’s a quick soba (buckwheat) noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted. Bonus: Soba noodles are gluten-free, if that’s a concern for you. Photos by Rachael Braun.
Serves: 4 to 6
- 8 ounces soba (buckwheat noodles)
- 1 1/2 tablespoons dark sesame oil
- 1 large onion, cut in half and sliced
- 1 large carrot, thinly sliced on the diagonal
- 1 1/2 to 2 cups snow peas, ends trimmed, large ones cut in half crosswise
- 1 cup prepared vegetable broth or water
- 3 to 4 tablespoons reduced-sodium soy sauce, to taste
- 3 tablespoons dry white wine (or just use more broth or water)
- 2 teaspoons grated fresh or jarred ginger, or to taste
- 2 tablespoons arrowroot or organic cornstarch, dissolved in 1/4 cup cold water
- Thinly sliced scallion for garnish, as desired
- Chopped cashews for topping, optional
Cook the noodles until al dente according to package directions.
Meanwhile, heat the sesame oil in a stir-fry pan. Sauté the onion and carrot over medium heat until tender-crisp. Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp and green, not more than a minute or so.
Combine all the ingredients for the sauce in a small mixing bowl and stir well to combine.
When the noodles are done, drain them and add them to the stir-fry pan along with the sauce. Toss together. Cook just until everything is thoroughly heated through and the sauce has thickened.
Serve at once, topping each serving with scallions, as well as chopped cashews, if desired.
- Here are more recipes using Asian noodles.