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Since I found some recipes to get started with, I thought I might as
well share them with you all:
BROCCOLI STIR-FRY WITH SOBA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil
Broccoli
Sliced scallions
Minced ginger
Minced garlic
Soba (buckwheat noodles)
1. Slice broccoli on the diagonal for stir-frying -flowers, stalks
and all.
2. Using a small amount of broccoli at a time, stir-fry in a little
oil, along with scallions, ginger and garlic.
3. Serve as a topping for Japanese soba (buckwheat noodles).
SOBA NOODLE SUPREME
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Asparagus -- cut into 1-inch pieces
3 oz Butternut squash
3 oz Buckwheat noodles (soba) -cooked
3 oz Spinach -- cut into bite-size pieces
5 tb Sunflower oil
1 t Dill
1 t Salt
Preheat oven to 400 degrees. Steam the asparagus until tender,
approximately 8 minutes. Cut squash in half, remove the seeds and
discard. Place squash in 4 x 8 baking pan cut side down, with 1/3
inch water, and bake for 40 minutes. When cooled, remove skin from
squash and cut into bite-sizepieces. Combine all the ingredients
and mix well. Serve warm.
Asian Noodle Salad with Chilies and Peanuts
By popular demand, here is the recipe for Chuck Zill's dish he brought
in for our Orchid Festival Dinner. It is from Bon Appetit "Tastes of
the World". Serves 6
1 pound dried soba noodles or spaghetti
2 Tbs. sugar
1 cup Oriental sesame oil
1 Tbs. balsamic or red wine vinegar
1 cup soy sauce
2 tsp salt
1 cup chopped fresh cilantro
8 green onions, thinly sliced
2 to 3 jalapeno chilies, seeded veins removed, minced
1 cups lightly salted dry-roasted peanuts, coarsely chopped
Cook noodles in large pot of rapidly boiling salted water until just
tender, but still firm to bite, stirring occasionally. Drain. Rinse
noodles with cold water until cool. Drain well. Transfer to large bowl.
Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl.
Stir to dissolve sugar. Add to noodles. Add chopped cilantro, green
onions and chilies and mix well. Cover and refrigerate. Sprinkle
chopped peanuts over salad and serve. Salad can be prepared 1 day
ahead.
Soba In Chicken Broth
Categories: Soups, Japanese, Poultry
Yield: 10 cups
8 oz Dried soba noodles
8 c Homemade chicken broth
1 tb Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms, stems removed, slivered -(about 1 cup)
2 tb Sake or mirin
2 tb Tamari or reduced-sodium -soy sauce
1 tb Rice-wine vinegar
2 tb Miso paste
1 c Packed spinach leaves -washed, dried & coarsely chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish
In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until the
noodles are just tender (it will take 5 to 7 minutes total.) Drain and
rinse well, working your fingers through the strands to separate them.
Set aside. Combine chicken broth and ginger in the large pot and bring
to a boil. Reduce the heat to medium-low, add mushrooms and simmer for
8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine
vinegar. In a small bowl, whisk a ladleful of the broth with miso to
dissolve it; return the mixture to the pot, along with spinach. Simmer
for 2 minutes more and remove from the heat. Divide the noodles among
soup bowls and ladle the soup over the top. Garnish with scallions and
daikon.
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