Garlic Soba With Broccoli Rabe – Nina Simonds

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Veg02	6	Servings

INGREDIENTS

1 1/2	T	Safflower, or corn oil
1 1/2	t	Toasted sesame oil
2	T	Very thinly sliced garlic
1 1/2	t	Crushed red pepper
1 1/2	lb	Broccoli rabe, see*
1/4	c	Chinese rice wine, or
		Sake, mixed with
3	T	Water
1	lb	Soba, cooked see **
3/4	c	Toasted pine nuts, optional
		*sweet soy sauce:*, mix
		together
3	T	Soy sauce
2	T	Water
1 1/2	t	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  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. 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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