Recipe: Chilled Buckwheat Soba with Wasabi Ponzu and Julienne Vegetables
About the Author
- Celeste Heiter
- cheiter [28,911]
[0 votes]
- 0 Comments | Add Yours
- Send Story
- Print Story
- Stories of Interest
Going to China?
Hotel & Lodging
Eating
Shopping
Sight Seeing
Travel Agencies
Tour Packages
Been to China?
Share Your Travel Tips
Chilled Buckwheat Soba with Wasabi Ponzu and Julienne Vegetables |
|
This vegetarian, cold soba noodle dish is extremely easy, very healthy, and very satisfying. And of course, if you prefer, it can also be served hot.
1 tablespoon sesame oil
2 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 large carrot, coarsely grated
1 small bell pepper, finely julienned
1 zucchini, julienned
8 mushrooms, thinly sliced
4 scallions, finely chopped
1 teaspoon wasabi paste (more or less to taste)
1 cup ponzu sauce (substitute 3/4 cup tamari or soy sauce and 1/4 cup lemon juice)
4 portions buckwheat soba, cooked according to package directions
Heat sesame oil in a wok or large skillet. Add garlic, ginger, carrot, bell pepper, mushrooms, zucchini, and scallions and stir-fry quickly, until just tender. Remove from heat and set aside to cool. Combine ponzu sauce and wasabi paste in a small bowl and whisk to thoroughly blend. Combine stir-fried vegetables, soba noodles, and ponzu sauce in a large mixing bowl and toss gently to mix. Chill in the refrigerator for 2 hours, or overnight. Serves 4.
Published on 3/15/09
