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Soba noodles with vegetables

Yield: 7 Servings

Ingredients:

• 1/4 lb Fresh snow peas
• 1 pk Soba -- (buckwheat noodles) Uncooked
• 1 c Hot water
• 2 tb Creamy peanut butter
• 2 tb Low-sodium soy sauce
• 1 tb Dark sesame oil
• 2 ts Vegetable oil
• 1 c Thinly sliced green onions
• 2 Cloves garlic -- finely Chopped
• 1 1/2 c Finely shredded carrot
• 1 c Thinly sliced fresh shiitake

Instructions:

Mushroom caps -- (2 Ounces) Trim ends off peas and remove the strings; thinly slice each pea lengthwise. Set aside. Bring water to a boil in a Dutch oven. Add soba; return to a boil and cook 2 minutes. Drain and rinse under cold running water; drain well. Set aside. Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well and set aside. Heat oil in a large nonstick skillet over medium heat. Add green onions and garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add mushroom caps and saute 2 minutes. Add peanut butter mixture; cook 1 minute stirring constantly. Add soba and cook 1 minute or until thoroughly heated stirring constantly. Yield: 7 servings (serving size: 1 cup). Recipe By : Cooking Light Nov/Dec 1994 page 191 From: Date:

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