Stir-Fried Snow Peas with Soba
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Ingredients
- 1tablespoon peanut butter (to taste)
- 1tablespoon soy sauce
- 2tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt
- freshly ground pepper to taste
- 2large garlic cloves, minced
- 1tablespoon finely minced fresh ginger
- 1tablespoon sesame oil
- 1/2cup vegetable or chicken broth
- 2tablespoons canola oil
- 1/2pound snow peas, strings and stem ends removed
- 1bunch scallions, white and light green parts only
- 1/4pound firm tofu, sliced (optional)
- 8ounces soba noodles, cooked
- 4large radishes, trimmed, cut in half, and thinly sliced
- 3tablespoons chopped cilantro
Directions
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.
Notes
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 18 gramsCalories: 418Saturated Fat: 2 gramsUnsaturated Fat: 15 gramsSodium: 728 milligramsSugar: 4 gramsFiber: 4 gramsCarbohydrate: 53 gramsProtein: 17 grams
Source: https://cooking.nytimes.com/recipes/1012514-stir-fried-snow-peas-with-soba