Best Snow Peas And Soba Noodles Recipes

Snow Peas and Soba Noodles image

Provided by Mulligan

Categories Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

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

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 Tofu, Avocado, and Snow Peas image

Yield serves 4

Number Of Ingredients 13

1 2-inch piece fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeño pepper, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
10 to 12 chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Steps:

In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Fit to eat recipe
(Per serving)
Calories: 547
Fat: 20g
Cholesterol: 0mg
Carbohydrate: 75g
Sodium: 822mg
Protein: 28g
Fiber: 7g

Soba Noodles with Tofu, Avocado, and Snow Peas image

Provided by Martha Stewart

Number Of Ingredients 13

1 (two-inch piece) fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeno chile, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons freshly squeezed lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
1/4 bunch chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Steps:

In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.

Nutrition Facts : Calories 547 g, Fat 20 g, Fiber 7 g, Protein 28 g, Sodium 822 g

SOBA NOODLES WITH TOFU AND SNOW PEAS image

Yield 6 servings

Number Of Ingredients 13

9.5 ounces Buckwheat soba noodles
1 tablespoon Sesame oil
3 cloves Garlic (finely chopped)
½ medium Onion (chopped)
2 cups Snow Peas
1 cup Shiitake mushrooms (dried, soaked in water to rehydrate)
1 cup Carrots (shredded)
14 ounces Firm tofu (cut into ½ inch cubes)
2 stalks Green onions (for garnish)
2 tablespoons Tamari
2 tablespoons Soy paste
Vegetarian stir-fry sauce
Salt and white pepper, to taste

Steps:

1. Cook soba noodles, according to package instructions. Make sure you rinse in cold water after draining, and set aside. 2. Marinate tofu in tamari, while you blanche snow peas. Set aside. 3. In a wok, heat sesame oil, garlic and onion. Stir in shiitake mushrooms until it becomes aromatic. Add soy paste and mix. 4. Add snow peas and carrots, to enhance color. Stir-fry until the veggies are tender. 5. Throw in the tofu, along with the tamari marinade. Finally, stir in soba noodles and mix until the ingredients are evenly dispersed. 6. Add desired amount of vegetarian sauce to flavor the dish. Salt and white pepper to taste, and green onions to garnish.