Buddha's Delight With Buckwheat Noodles
- Ready In:
- 1hr 45mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 12 12 ounces Chinese egg noodles or 12 ounces linguine
- 2 cups vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sugar (or thawed frozen apple juice concentrate)
- 1⁄2 lemon, juice of
- 1 teaspoon grated fresh ginger
- red pepper flakes (2 pinches or to taste)
- 1 -2 garlic clove, crushed
- 2 tablespoons cornstarch
- 1 1⁄2 teaspoons dark sesame oil, plus more for drizzling
- 1 large carrot, cut on the diagonal into 1/4 inch slices
- 1 medium broccoli, broken into small florets
- 1 medium zucchini, cut on the diagonal into 1/4 inch slices
- 1 cup edamame (fresh or thawed frozen)
- 1 red bell pepper, cut into 1 inch cubes
- 4 ounces snow peas, strings zipped and pods halved on the diagonal
- 1⁄4 cup sliced water chestnuts (or 1/2 cup canned whole baby corn, rinsed)
- 4 ounces baby shiitake mushrooms, sliced
- 2 -3 cups chopped napa cabbage
- 1⁄2 cup chopped green onion
directions
- Bring a big pot of salted water to a boil; cook pasta according to package directions; drain well and rinse with hot water.
- Meanwhile, in a small pan, combine the broth, soy sauce, sugar, lemon juice, ginger, red pepper flakes, and garlic; whisk in the cornstarch.
- Bring to a boil over medium heat; stir constantly until thickened, about 3 minutes, then stir in the sesame oil; set aside, keeping warm.
- In a large pan or wok with a steamer basket, or in a rice cooker with stacked steamers, fill the pan or rice cooker bowl one-quarter full with water and cover.
- Bring to a boil; spray the steamer baskets with nonstick cooking spray or lay down some cabbage leaves.
- Arrange the carrots, broccoli, zucchini, and edamame on the bottom tier of the steamer baskets.
- Arrange the pepper, snow peas, water chestnuts, mushrooms, and cabbage in the top tier.
- Place the baskets over the boiling liquid and cover; steam for 10-15 minutes.
- If using a single steamer basket, steam the vegetables in batches, depending on how much will fit in the basket at one time; check for doneness by piercing a carrot or broccoli piece with the tip of a knife.
- You want the vegetables tender, but not mushy.
- In a large warmed serving bowl, place the soba, then the vegetables, and pour the sauce over all, tossing gently to combine and evenly to coat.
- Portion into individual shallow bowls and sprinkle with the green onions.
- Pass more sesame oil for drizzling.
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