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Soba With Cashew Ginger Sauce And Broccoli Florets

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Kitpath, Vegetarian	4	Servings

INGREDIENTS

2	c	Broccoli florets
8	oz	Soba noodles
1/2	c	Cashews, unsalted
1 1/2		Inches ginger, minced
1		Garlic clove, chopped
1 1/2	t	Chopped fresh cilantro, or
		more to taste
1	T	Low sodium Tamari soy sauce
1/2		Lime, juiced
2	T	Vegetable oil, mild
1/4	c	Hot water, PLUS
1/4	c	Hot water, as needed
1		Carrot, finely shredded
		Low sodium tamari soy sauce

INSTRUCTIONS

BROCCOLI (8 MINS) - Rinse and cut the broccoli; slice the stem;
separate the head into bite sizes florets. Steam or Microwave the
stems for 2 minutes. Add the florets and cook for another 4 minutes.
Drain.  NOODLES (8MINS) - Soba noodles (ramen or Chuka Soba) will be
cooked  in a pot with plenty of boiling water. Set the water on to
boil; 5  mins. Flavor the water with a Dash of a salt substitute or
Perc  (optional). Add the noodles and boil for 2 minutes. When the
noodles  come to the surface stir well several times with chopsticks or
a fork  to separate strands. Drain.  SAUCE (8 MINS) -- In a dry
skillet, warm the cashews over medium heat  for 5 minutes, roasting
often to prevent burning. Set aside to cool.  Peel and finely mince the
ginger. Chop a medium clove of garlic.  Place the nuts, ginger, garlic,
cilantro leaves into a food processor  fitted with the metal blade.
Chop, pulsing, until fine. Add soy  sauce, lime juice, and vegetable
oil (light olive oil). Blend, until  fairly fine and starting to get
creamy. Continue to blend while  adding the water a little at a time
through the chute, up to 1/2 cup.  The noodles are absorbant. MAKES 3/4
cup of a cashew-butter.  In a large serving bowl, toss the noodles with
the sauce to coat.  Toss with the broccoli. Serve with shredded carrot
garnish and more  tamari sauce; both condiments will add greater depth
of flavor.  Serves 4: mc-PER SERVING 32% cff: 408 cals; 16g fat; 14g
prot; 60g  carb; 0mg chol; 598mg sod; 4.3g fiber. Tip: The times
overlap.  >Recipe adapted from *A Taste of Heaven and Earth by Bettina
Vitell  (Harper: 1993)  >REVIEW: Tested and thoroughly enjoyed. Zesty.
A "cha-cha" dish that  sets the shoulders to dancing. 4 star, keeper,
repeat! --Pat and Bob  Hanneman Mar98 (Kitpath) <
http://wizard.ucr.edu/~phannema >  Recipe by: Hanneman's A Taste of
Heaven and Earth*  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 11, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 63 Total Fat: 7.1g Cholesterol: 0mg Sodium: 49.3mg Potassium: 92.2mg Carbohydrates: 14.6g Fiber: <1g Sugar: 1g Protein: 3.1g