Stir-Fried Snow Peas With Soba
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peanut butter (to taste)
- 1tablespoon soy sauce
- 2tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt
- freshly ground pepper to taste
- 2large garlic cloves, minced
- 1tablespoon finely minced fresh ginger
- 1tablespoon sesame oil
- ½cup vegetable or chicken broth
- 2tablespoons canola oil
- ½pound snow peas, strings and stem ends removed
- 1bunch scallions, white and light green parts only
- ¼pound firm tofu, sliced (optional)
- 8ounces soba noodles, cooked
- 4large radishes, trimmed, cut in half, and thinly sliced
- 3tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
418 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 17 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Step 2
Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
Private Notes
Comments
I added a little more peanut butter and sesame oil (1 tsp each) to up its flavor, less broth to thicken its coat, and a large pinch of brown sugar to soften its tang. I used no hot pepper oil, tofu, scallions or radish, or cilantro. Essentially, I made this a veggie stir fry by using some other veggies (carrots, asparagus, broccoli); and, broiled some black cod to accompany it. The sauce and soba noodles are what make this dish deelish.
Tasty and adaptable recipe. I didn't have snow peas on hand, so I used about 1# of broccoli, which prompted me to double the peanut butter, soy sauce, and vinegar. (I wanted more flavor components for the excess volume of broccoli and since I was adding tofu.) This worked out really well.
Not even Jacques Pepin could prepare this in 10 minutes! What constitutes a “bunch of scallions”?
Used 12 oz noodles. One and half everything else. Portion still small for four. Added 2 medium carrots on the mandolin. Overall delish. Cook noodles while prepping rest because they can be cooled until using.
I wove my process around this recipe, changing ingredients as necessary. I cooked boneless chicken breast pieces in the wok, steamed the snow peas briefly, added slivered carrots, sweet potato and red onion (no scallions) used wild cilantro (we call it 'coyote' in Costa Rica), soba noodles and thanks to comments here, punched up the sauce with extra peanut butter and hot sesame sauce. My proportions were approximate but the dinner was a winner. Absolutely fabulous and the sauce was the reason!
11-8-22 a take on this. Pyeong Kim in residence. Big hit. Buckwheat soba noodles. Dried mushrooms, baby bok choy, wood ears, Napa, sweet reds-like the way they look!-doubled the sauce. Put bit of roasted sesame on the noodles after they were chilled in ice bath. Tried using Nasoya silken tofu, heating in micro before placing on top of noodles..seemed to change its taste. Lots of water leached out. Try edamame some time.
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