INGREDIENTS

INSTRUCTIONS

* broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal
into l-inch lengths
** soba, cooked until just tender, rinsed under warm water, and drained
1. Heat a wok or a heavy skillet over medium heat. Add both the oils and
heat until hot, about 30 seconds. Add the garlic and red pepper and
stir-fry until the garlic is lightly golden, about 30 seconds. Add the
broccoli rabe, turn up the heat to high, and add the rice wine mixture.
Stir-fry for 30 seconds, then cover and cook for l 1/2 to 2 minutes, or
until the broccoli is tender.
2. Add the noodles, sweet soy sauce mix, and pine nuts, if using, and stir-
fry to blend. Transfer to a serving bowl and serve.
Notes: I first fell in love with soba in the little noodle houses in Japan.
There the noodles are served hot in soups or cold with a fiery horseradish
dressing. I stir-fry them with all kinds of vegetables and light sauces. In
this recipe, they're simply tossed with lots of garlic, crisp-cooked
broccoli rabe, and toasted pine nuts. Substitute broccoli or cauliflower if
you can't find broccoli rabe.
Recipe by: Asian Noodles, by Nina Simonds
Converted by MM_Buster v2.0l.

A Message from our Provider:

“He who angers you, controls you!”