MAKE SOBA NOODLES WITH SNOW PEAS AND ASPARAGUS IN 20 MINUTES
Raw carrot ribbons and barely cooked snow peas and asparagus retain lots of crunch in this speedy dinner. The well-balanced dressing delivers salty, toasty, tangy, and pungent flavors, with the complexity of Chinese hot mustard underlying it all. If you can't find Chinese mustard, you can use Dijon for less bite. Soba noodles are easy to overcook, so test for doneness early, and rinse with cold water as soon as they're ready to halt the cooking process.
Provided by Ann Taylor Pittman
Time 20m
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 13
Steps:
- Whisk together first 8 ingredients in a large bowl. Add carrot ribbons to mixture; toss to coat. Set aside.
- Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
- Add noodles to boiling water; cook until al dente, 5 to 6 minutes. Drain and rinse with cold water. Add to bowl; toss well. Sprinkle with basil.
Nutrition Facts : Calories 321, Carbohydrate 55 g, Fat 8 g, Fiber 7 g, Protein 10 g, SaturatedFat 1 g, Sodium 578 mg, Sugar 8 g, UnsaturatedFat 7 g
SNOW PEA SOBA NOODLES WITH MISO GINGER DRESSING
These snow pea soba noodles are light and fresh with a miso ginger dressing. Perfect for a light lunch or dinner in spring and summer.
Provided by Elaine
Time 25m
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions.
- When noodles are cooked, toss them with peas, carrots, and dressing.
- Toss noodles, peas, and carrot with dressing.
- Optional: Top with baked tofu, furikake, sesame seeds and sriracha.
- Serve immediately.
SNOW PEAS AND SOBA NOODLES
Make and share this Snow Peas and Soba Noodles recipe from Food.com.
Provided by Mulligan
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Variation: Substitute thinly sliced cooked chicken breast for the tofu.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
SOBA NOODLES WITH SNOW PEAS AND MUSHROOMS
Soba noodles are made of whole grain buckwheat flour, so they're healthy, but still very tasty and family-friendly. If you can't find them in your store, you can use lo mein noodles, udon noodles, or even whole wheat spaghetti. This recipe is loosely adapted from a recipe by Nava Atlas in her book, The Vegetarian Family Cookbook.
Provided by Jessica Braider
Time 20m
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth to a low boil.
- Add the noodles to the boiling broth and cook them according to package directions, stirring occasionally, until they are al dente.
- Meanwhile, in a large skillet, heat the canola or vegetable oil over medium-high heat.
- Add the ginger and garlic and cook them for about 30 seconds until they are fragrant, and add the snow peas, mushrooms, and ¼ cup water. Cook, stirring frequently, until the snow peas are tender-crisp, about 4 minutes.
- When the noodles are ready, leave them in the broth, add the vegetable mixture to the saucepan, and stir in the soy sauce, sesame oil, and scallions.
- Serve the noodles with the vegetables in individual bowls, adding a little of the broth to each bowl, or refrigerate for up to 2 days.
STIR-FRIED SNOW PEAS WITH SOBA
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 18
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams
SOBA NOODLES WITH CHICKEN AND SNAP PEAS
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
- Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
- Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
- While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
- Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams
SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS
Steps:
- In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
- Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
- In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
- To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
- Fit to eat recipe
- (Per serving)
- Calories: 547
- Fat: 20g
- Cholesterol: 0mg
- Carbohydrate: 75g
- Sodium: 822mg
- Protein: 28g
- Fiber: 7g
SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
- Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
- In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
- To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Nutrition Facts : Calories 547 g, Fat 20 g, Fiber 7 g, Protein 28 g, Sodium 822 g
SESAME SNOW PEAS
These are very orangey, light and yummy! Toss with soba or ramen noodles for a light lunch or dinner.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam the snow peas and carrots in the orange juice until tender.
- Transfer to a bowl and add sesame seeds, oil and orange rind.
- Toss to coat.
Nutrition Facts : Calories 76.7, Fat 2.5, SaturatedFat 0.4, Sodium 14.5, Carbohydrate 11, Fiber 3.2, Sugar 5.9, Protein 3.3
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