The Japanese consider Soba Noodles a tonic for the body.
Toss them with a fresh herb pesto of garlic,
fresh basil and mint and they become a superb restorative.
1/2 lb. Snow Peas, ends snapped, strings removed, sliced-
lengthwise in half
3/4 lb. Soba Noodles, cooked until just tender,
rinsed under cold water and drained
Spicy Pesto -
Blend to a paste
in a food processor or a blender.
1 to 2 hot red Chile Peppers or
1 teaspoon Crushed Red Pepper
6 cloves Garlic
1 cup fresh Basil Leaves
1/2 cup fresh Mint Leaves
1 tablespoon Toasted Sesame Oil
3/4 cup minced Scallion Greens
Rice Wine Dressing -
1/2 cup plus 1 tablespoon Soy Sauce
6 tablespoons Japanese Rice Vinegar
3 tablespoons Sugar
2 tablespoons Mirin (sweetened Rice Wine)
OR 2 tablespoons Rice Wine or Sake,
plus 1 tablespoon Sugar
1. Bring a large pot of water to a boil.
Add the snow peas and blanch for 10 seconds.
Drain, refresh in cold water and drain again.
Blot dry with paper towels.
2. In a bowl, toss together the noodles and the spicy pesto.
Arrange the noodles on a platter and arrange the
snow peas and scallions in concentric circles on top,
with the scallions in the center.
Serve the dressing on the side or
sprinkle the dressing on top and toss lightly.
Adapted from "Asian Noodles" by Nina Simonds
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This site created by: Michael McKennedy
Last Update: 03/26/2000