Snow Peas and Soba Noodles

Submitted by Mulligan

"I found this in the NY Times and thought it would be yummy! I plan on trying it soon."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 tablespoon peanut butter (to taste)
• 1 tablespoon soy sauce
• 2 tablespoons white wine vinegar or 2 tablespoons seasoned rice wine vinegar
• 1 -2 teaspoon fire oil (to taste)
• 1 pinch cayenne
• 1 pinch salt & freshly ground black pepper
• 2 large garlic cloves, minced
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon sesame oil
• 1⁄2 cup vegetable broth or 1/2 cup chicken broth
• 2 tablespoons canola oil
• 1⁄2 lb snow peas, strings and stem ends removed
• 1 bunch scallion, white and light green parts only
• 1⁄4 lb firm tofu, sliced (optional)
• 8 ounces soba noodles, cooked
• 4 large radishes, trimmed, cut in half, and thinly sliced
• 3 tablespoons cilantro, chopped

directions

1. 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.
2. 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.
3. Variation: Substitute thinly sliced cooked chicken breast for the tofu.
4. 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.

Reviews

[Andi Longmeadow Farm]

Following a previous reviewer, I pan-fried the tofu first. So delightful! I added more the a pinch of cayenne too! I love heat! This was terrific, and so lovely with the peanut butter. Made for ZWT 6

 

[susie cooks]

We really enjoyed this dish. I did not have fire oil so I used Asian chili oil and I used spicy sesame oil. So it definitely had a little kick. I stir-fried the tofu longer to get color and a little crust. I made the whole recipe at once but really like that you added the advance prep! made for ZWT6.

 

[lazyme]

Yummy noodle dish. I love soba noodles and this was simple and good. I left the tofu out as I'm not a big tofu person. Thanks Mulligan for a nice lunch. Made by an Unruly Under the Influence for ZWT6 Zingo.

 

[magpie diner]

This was a nice dish! Be great if you had everything pre-made the day before and then whipped it all together 10 minutes before dinner-time. I make a lot of Asian noodle dishes like this - in this case I thought the sauce was missing a little something, couldn't put my finger on it. In the end I added more soy (about 1 tbsp more) and a little sugar. I had to sub some brown rice noodles for the soba, but otherwise ingredients were as written. I pre-fried the tofu so we had nice crispy cubes to toss in. The snow peas were perfectly cooked and even though I thought I'd have to add cornstarch to thicken everything up, turned out it wasn't necessary...after a few minutes on some high heat, it was just the right consistency. Thanks for posting! ZWT6