Sugar Snap Pea Carrot Soba Noodles Recipe 45 Food

SUGAR SNAP PEA & CARROT SOBA NOODLES RECIPE - (4/5)

Steps:

• To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

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 CHICKEN AND SNAP PEAS

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.

STIR-FRIED PORK AND SUGAR SNAPS WITH SOBA NOODLES

Steps:

• 1. In a bowl, combine 1.5 tablespoons of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Mix 1.5 teaspoons of the sesame oil. Add the pork and a generous amount of pepper and stir to coat. Let marinate for 15-30 minutes.
• 2. Meanwhile, in a small bowl combine the remaining 2 tablespoons of soy sauce, remaining 1 tablespoons of sesame oil, the vinegar, and sugar and stir to dissolve the sugar. Set aside.
• Bring a large pot 3/4 full of water to a boil. Add the sugar snap peas and cook until just tender crips, about 4 minutes. Using a slotted spoon, transfer peas to a bowl. Add the noodles to the boiling water and cook until just tender, stirring occasionally, about 4 minutes. Drain the noodles, and then return to the pot. Add 1/2 of the sauce to the noodles and stir to coat. Mix in the sugar snaps and all but 2 tablespoons of green onions. Cover to keep warm.
• In a large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and pepper flakes and stir until fragrant, about 5 seconds. Add the pork and separate the pieces. Stir constantly just until the pork is cooked through, 2-3 minutes. Add the remaining sauce and stir until the sauce thickens, about 30 seconds. Immediately add the pork and sauce to the noodles, and then toss to coat. Divide the noodles between 2 warm plates. Sprinkle with the remaining green onions and serve right away.