Snow Pea Soba Noodles With Miso Ginger Dressing Food

SNOW PEAS AND SOBA NOODLES

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 GINGER-SESAME DRESSING

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
• Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
• Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
• In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

SOBA NOODLE SALAD WITH GINGER-PEANUT DRESSING

Steps:

• Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
• Set aside.
• Trim the asparagus and cut into 2-inch pieces.
• Cut snow peas into thirds after pulling the strings.
• Cook the asparagus in boiling water for 3 minutes (time it!).
• Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
• Pat the vegetables dry and put into a bowl.
• Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
• Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
• Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
• Drain and rinse.
• Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
• Garnish with peanuts and serve.