Free Recipe Shoshoni Sesame Soba Noodles

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Shoshoni Sesame Soba Noodles Recipe

1 lb Buckwheat soba noodles
1 tb Sesame oil
1 sm Onion; thinly sliced
2 ts Minced fresh gingerroot
1/4 c Sesame seeds
1/2 c Julienned carrots
1/2 c Julienned red or green bell
-pepper
1/2 c Julienned daikon or jicama
4 tb Water
1/2 c Sliced wild or domestic
-mushrooms
1 c Chopped fresh spinach or
-chard leaves
1/2 c Broccoli florets
6 tb Tamari
1/4 c Julienned green onions; for
-garnish

Shoshoni Sesame Soba Noodles Preparation

8 SERVINGS VEGAN Steam-frying is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are saut6ed to bring Out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993]) In large pot, over high hear, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water. In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute. Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving. PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 55 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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