Title: Shoshoni Sesame Soba Noodles
Yield: 8 servings
1 lb Buckwheat soba noodles
1 tb Sesame oil
1 sm Onion; thinly sliced
2 ts Minced fresh gingerroot
1/4 c Sesame seeds
1/2 c Julienned carrots
1/2 c Julienned red or green bell
1/2 c Julienned daikon or jicama
4 tb Water
1/2 c Sliced wild or domestic
1 c Chopped fresh spinach or
1/2 c Broccoli florets
6 tb Tamari
1/4 c Julienned green onions; for
8 SERVINGS VEGAN
“Steam-frying” is a favorite low-fat cooking technique among spa chefs and
is the method used to prepare this dish. The ingredients are saut6ed to
bring Out their flavors, then covered and steamed with a little liquid
until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone
and Anne Saks [The Book Publishing Company, 1993])
In large pot, over high hear, bring 3 quarts water to a boil. Add noodles,
stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring
occasionally. Drain and rinse with cold water.
In large skillet, heat oil over medium-high heat. Add onion, ginger and
sesame seeds and cook, stirring often, until onion is soft and sesame seeds
are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and
2 tablespoons water. Reduce heat to medium-low and cook, covered, 2
minutes. Add mushrooms, spinach or chard, broccoli and remaining 2
tablespoons water. Cover and steam 1 minute.
Add cooked noodles and tamari to vegetable mixture. Stir and continue to
cook until noodles are heated through. Garnish with green onions just
PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0
CHOL.; 1,063MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 55
Converted by MM_Buster v2.0l.