pasta - Hong Kong Pasta

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* Exported from MasterCook *

 

Hong Kong Pasta

 

Recipe By :A Celebration of Wellness

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Veggie mix:

1 tablespoon mirin

1/2 tablespoon lite soy sauce

1/4 cup water

1/2 package tempeh -- cubed

2 garlic cloves -- pressed

2 teaspoons extra-virgin olive oil

1 bell pepper -- sliced

3 celery ribs -- sliced

1/2 head savoy cabbage -- sliced

1 leek -- cut 5 " above base

2 teaspoons Szechuan sauce, to taste

1 tomato -- chopped

noodles:

1 package buckwheat soba noodles

2 tablespoons fresh salsa

1/2 tablespoon extra-virgin olive oil

1 teaspoon soy sauce

1 teaspoon ginger -- minced

 

In a wok, heat on high the mirin, soy sauce, and water. Stir in the tempeh and

garlic, then add the olive oil. Stir in the pepper, celery, cabbage, leek, and

Szechuan sauce and cook for a couple of minutes. Add the tomatoes and cover,

then turn off wok. Do not overcook.

 

Cook soba noodles according to package directions -- al dente. Strain and

reserve. Do not overcook.

 

Put the salsa, olive oil, and ginger in a pot. Heat on medium and add the soba

noodles, toss well. When noodles are hot put onto a plate and top with veggies.

 

Description:

" A garden fresh soba noodle dish. The seasoned tempeh and natural

Szechuan sauce may be found in natural food stores. A dash of hot

pepper sauce can be substituted for Szechuan sauce. "

Copyright:

" 1992 by James Levin, M.D. and Natalie Cederquist "

 

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Per Serving (excluding unknown items): 116 Calories; 6g Fat (42.2% calories from

fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 124mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0