| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Veg02 | 6 | servings |
INGREDIENTS
| 1 1/2 | tb | Safflower; or corn oil |
| 1 1/2 | ts | Toasted sesame oil |
| 2 | tb | Very thinly sliced garlic |
| 1 1/2 | ts | Crushed red pepper |
| 1 1/2 | lb | Broccoli rabe; see* |
| 1/4 | c | Chinese rice wine; or |
| Sake; mixed with | ||
| 3 | tb | Water |
| 1 | lb | Soba; cooked see ** |
| 3/4 | c | Toasted pine nuts; optional |
| ***sweet soy sauce:***; mix together | ||
| 3 | tb | Soy sauce |
| 2 | tb | Water |
| 1 1/2 | ts | Sugar |
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.
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