Title: Soba Noodles with Vegetables
Categories: Pasta
Yield: 7 Servings

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
-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).

Per serving: 176 Calories; 7g Fat (31% calories from fat); 6g Protein; 26g
Carbohydrate; 0mg Cholesterol; 218mg Sodium

Serving Ideas : Serve immediately.

NOTES : Soba noodles can be found at Oriental markets. Angel hair pasta can
be substituted for soba noodles.

Recipe by: Cooking Light, Nov/Dec 1994, page 191

Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.