Soba (Buckwheat Noodles) With Snow Peas

Recipe Ingredients

1 1/2 tablespoons	22ml	Sesame oil
1 tablespoon	15ml	Onion - halved, sliced (large)
1 tablespoon	15ml	Carrot - thinly sliced (large)
1 1/2 cups	355ml	Snow peas - (to 2)
8 oz	227g	Soba (buckwheat noodles)
		Sauce
1 1/2 cups	355ml	Canned vegetable stock
3 tablespoons	45ml	Soy sauce - (to 4) - to taste
3 tablespoons	45ml	Dry sherry
1/2 teaspoon	2.5ml	Grated fresh ginger - (to 1) - to taste
2 tablespoons	30ml	Cornstarch - dissolved in
1/4 cup	59ml	Cold water
		Chopped cashews for topping - (optional)

Recipe Instructions

Heat the sesame oil in a stir-fry pan or wok. Stir-fry the onion and carrot over moderately-high heat until tender-crisp. Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp.

Break the noodles in half and cook them al dente. Watch them carefully, as they cook rather quickly.

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 chopped cashews, if desired.

This recipe yields 4 to 6 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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