Soba Noodles

[demnan]

I fixed some of my Japanese vermicelli (a thinner version of soba noodles) using a recipe for Soba noodles from Martha Stewart's magazine. Basically you parboil some snap pea pods and carrot strips and cook the noodles and dress in sesame oil and regular oil, tamari soy sauce and serve.

Very easy and quite good for a small late supper.

But I was wondering who here had used soba noodles and might have a good recipe for using them (I actually have a lot of the "Japanese vermicelli" left to cook.)

[livetohike]

1. Soba Noodles with Cauliflower and Sun-Dried Tomatoes

8 oz. package Soba Noodles, cooked
1 medium-large head cauliflower
1 medium handful of sun-dried tomatoes
2 cloves of garlic, minced
Salt & pepper to taste
3/4 tsp. basil
1/2 tsp. marjoram or savory
2 Tbsp. oil (optional)
Toasted Sesame oil

Direction:
Soak sun-dried tomatoes in water for 10 minutes, then dice into very small pieces. Break up the cauliflower into bite size pieces.
In a large skillet heat 2 Tbsp. oil. Add garlic, cauliflower and tomatoes, salt and spices. Add small doses of water if you need to - if the pan is really dry and things start to stick. Do not overcook. When the cauliflower becomes tender, remove from heat.
Serve over cooked soba noodles. Add sesame oil to taste

[demnan]

2. Thanks

Not only have you provided me a recipe for the noodles, you have included two vegetables that I'm always trying to find new ways to cook, cauliflower and dried tomatoes. I'll try it! :loveya:

[politicat]

3. Soba with chicken and vegetables

This also works with Duck (and is very, very good with duck).

Make a broth with dashi, garlic, scallions, and soy sauce. Simmer the chicken in the broth until cooked, then add slices of daikon, chopped baby bok choi, mushrooms, slices of zucchini, cubes of sweet potato, baby carrots, and other vegetables as desired. When the vegetables are cooked, add soba noodles.

Just before serving, remove 4-6 tablespoons of broth, mix with 2 T of white or red miso, and replace. Do not boil.

Serve.

[DemExpat]

4. Indonesian "Fried" noodles

Just copied this recipe today from Dean Ornish cookbook in the library:

(4-8 servings)

1 lb soba noodles - cook as directed, drain well and set aside
3 T soy sauce
1 1/2 T brown sugar
1-3 tsp crushed red chili pepper
1 c finely chopped onion
3 tsp minced garlic
1 T peeled and grated ginger root
1 c snow peas
6 green onions
1 tsp lime zest
1 c bean sprouts
1/2 lb firm tofu, in 1/2 inch cubes
Chopped fresh cilantro

In large non-stick pan combine soy sauce, brown sugar, crushed red peppers. Stir until sugar is dissolved. Add onions, garlic and ginger and cook 1-2 minutes. Add snow peas, green onions and line zest. Toss, cook 1-2 minutes.
Add bean sprouts and tofu, toss and cook until bean sprouts softened. Add soba noodles, cook and toss.
Add lime juice and garnish with cilantro.

This is a non-fat recipe, so add oil to saute in if not interested in 0 fat. :-)

I also might serve a nice peanut sate sauce with this dish, or chicken sate with peanut sauce if I want to serve chicken.

DemEx