Soba Noodles With Vegetables, Crispy Tofu, And Toasted Se

You have heard of the “Golden Rule.” Rules like this have been floating around long before the time of Christ. There were some that advocated, “Balanced Reciprocity.” That is, do good to others so they might do good to you. Good for good. Treat others well because it will come back to benefit you. Karma. Give to get back. Then there was “Negative Reciprocity.” That is, do not treat others in a way you would not what them to treat you. We may tell our kids, “Would you like it if someone took your lunch money?” Or, “How would you feel if a person said those things about you?” Or, “Wouldn’t you be sad if you were the bus driver and kids acted that way.” Our Lord’s teaching in verse 31 goes beyond both of these. It’s a new imperative that was unheard of at the time, even in the teachings of Judaism. This command would have been bizarre to Luke’s Gentile readers. Unlike the other two rules I mentioned, the “Golden Rule” is positive. This one expects no reward in return from other humans it serves. People are not business deals! Treat others in a way you want them to treat you. So it’s not, “Just don’t pick on that kid, but rather sit with him when he’s alone at the lunch table because that is what you would want if you were in his shoes.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Asian		1	Servings

INGREDIENTS

1		8-oz soba buckwheat
		noodles*
1		Asian or Bosc pear
3	T	Vegetable oil
1 1/2	lb	Piece firm tofu, rinsed
		patted dry hard edges
		trimmed and cut into
		1/2-inch cubes
4		Carrots, cut into 1 1/2-by
		1/4-inch sticks
1/2	lb	Fresh shiitake mushrooms
		stems discarded and caps
		sliced thin
4		Scallions, sliced thin
		about 1 1/2 cups
2	T	Finely chopped peeled fresh
		ginger
2	t	Sesame oil
1	T	Tamari or soy sauce, or to
		taste
2	T	Seasoned rice vinegar
1	T	Sesame seeds, toasted
		lightly

INSTRUCTIONS

1998    
available at Asian markets and natural foods stores  In a 6-quart
kettle bring 5 quarts salted water to a boil for noodles.  Peel and cut
pear into matchstick pieces.  In a large non-stick skillet heat 1
tablespoon vegetable oil over  moderately high heat and brown tofu.
Transfer tofu with a slotted  spoon to paper towels to drain and season
with salt and pepper.  Add carrots to skillet and sautÃ©, stirring,
until just tender and  golden brown. Transfer carrots with slotted
spoon to a bowl. Add to  skillet remaining 2 tablespoons vegetable oil,
mushrooms, scallions,  gingerroot, and pear and cook over moderate
heat, stirring  constantly, until vegetables are tender. Remove skillet
from heat and  stir in carrots.  Cook noodles in boiling water until al
dente. Drain noodles in a  colander and immediately rinse with cold
water. In a large bowl toss  noodles with 1 teaspoon sesame oil.
Return skillet to moderate heat and add 1/4 cup water, tamari or soy
sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a
simmer and cook, stirring, until hot. Add noddles, tossing to combine
and adding more water if necessary, and cook until heated through.
Season noodles with salt and pepper and serve warm topped with tofu
and sesame seeds.  Serves 4  Gourmet January 1996  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1952 Calories From Fat: 826 Total Fat: 98.3g Cholesterol: 0mg Sodium: 1321mg Potassium: 5801.6mg Carbohydrates: 233.9g Fiber: 39.9g Sugar: 24.8g Protein: 96.1g