SOBA NOODLES WITH CORN AND GREEN BEANS
AUTHOR: DESIGN&DIGEST
RECIPE TYPE: SIDE, SALAD
SERVES: 4-6
PREP TIME: 15 MINS
COOK TIME: 20 MINS
TOTAL TIME: 35 MINS
INGREDIENTS:
- 6.2 OZ ORGANIC SOBA NOODLES (I LIKE HAKUBAKU)
- 3/4 CUP CORN, SCRAPED OFF HUSK, OTHERWISE FROZEN WORKS TOO
- 1 CUP FRESH GREEN BEANS, TRIMMED AND CUT IN HALF
- 1/2 CUP FRESH SPRING PEAS, FROZEN WORKS IF FRESH ARE NOT AVAILABLE
- 1 TBSP TAMARI SOY SAUCE
- 1 TBSP 100% PURE MAPLE SYRUP
- 1/2 TSP HOT SAUCE (I USED KOREAN)
- 1 TBSP MINCED GINGER
- 3 TBSP CHOPPED CILANTRO (I DIDN'T HAVE THAT MUCH CILANTRO SO I USED A LITTLE BASIL TOO)
- GARLIC GOMASIO (SESAME SEEDS, SEA SALT, AND GARLIC MIXTURE BY EDEN ORGANIC)
- WEI KITCHEN ORGANIC SHALLOT OIL
DIRECTIONS:
1. BRING LARGE POT OF WATER TO BOIL.
2. BRING MEDIUM POT OF WATER TO BOIL.
3. IN A SMALL BOWL WHISK TOGETHER TAMARI, MAPLE SYRUP, HOT SAUCE, AND GINGER. SET ASIDE.
4. DUMP GREEN BEANS, CORN AND PEAS IN MEDIUM POT OF BOILING WATER. LET COOK FOR 3 MINUTES.
5. PLACE NOODLES IN LARGE POT OF BOILING WATER, COOK FOR 4 MINUTES (REFER TO NOODLE DIRECTIONS). STRAIN AND RINSE UNDER COLD WATER.
6. AFTER VEGETABLES HAVE COOKED, STRAIN AND RUN UNDER COLD WATER FOR A MINUTE. VEGETABLES SHOULD ONLY BE LIGHTLY COOKED. *IF USING FROZEN VEGETABLES COOK FOR AN ADDITIONAL FEW MINUTES.
7. AFTER WATER HAS FULLY DRAINED FROM NOODLES AND VEGETABLES COMBINE IN LARGE BOWL. POUR LIQUID MIXTURE INTO BOWL AND MIX UNTIL NOODLES AND VEGGIES ARE EVENLY COATED.
8. DIVIDE NOODLE, VEGGIE MIXTURE ON PLATES OR BOWLS. DRIZZLE WITH WEI KITCHEN SHALLOT OIL, SPRINKLE WITH GARLIC GOMASHIO, AND GARNISH WITH CILANTRO.