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Garlic Soba with Broccoli Rabe - Nina Simonds


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Vegetarian

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

Directions:

* 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
 
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